The Zest Lemon Shortcake Icebox Cake
We don’t call this one the “zest” for no reason — it really is one of our favorites! Lemony and sweet, this take on shortcake is easy as can be with the help of ladyfingers and lemon curd. It will take you hardly any time at all to make and will be ready in just hours to enjoy.
- Prep Time: 25 minutes
- Chill Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 12 1x
- Category: Desserts
- 2 cups heavy cream
- 1 3/4 cups confectioners’ sugar
- 1 (8-ounce) container mascarpone cheese, room temperature
- 2 cups lemon curd (homemade or jarred)
- 1 tablespoon grated lemon zest
- 2 cups milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 2 (7-ounce) packages dry savoiardi ladyfingers
- fresh raspberries for serving
- Using a hand mixer or a stand mixer with a chilled bowl and whisk attachment, beat the cream on medium-high speed. Slowly add 1 1/4 cups of the confectioners’ sugar and beat until stiff peaks form. Transfer to a bowl and refrigerate.
- If using a stand mixer, switch to the paddle attachment. Put the mascarpone cheese in the mixer bowl and beat on medium-high speed until light and fluffy. Reduce the speed to low and beat in the lemon curd and lemon zest until combined. Slowly beat in the remaining 1/2 cup confectioners’ sugar until completely incorporated, scraping down the bowl as needed. Fold 2 cups of the whipped cream into the lemon-mascarpone mixture.
- Line a 9-inch square baking dish with parchment paper.
- In a small bowl, combine the milk and vanilla. Working with one at a time, dip the ladyfingers in the milk mixture and line the bottom of the baking dish with them, cutting to fit if necessary. Spread half of the lemon-mascarpone filling over the ladyfingers. Repeat with another layer of ladyfingers, then the remaining lemon-mascarpone filling. Smooth the top. Spread the remaining whipped cream over the filling.
- Cover and refrigerate for 4 to 6 hours until the layers are set.
- Sprinkle with fresh raspberries. Slice and serve.