Description
No-Bake Lemon Eclair Cake is a refreshing, zesty dessert that combines layers of lemon cream and graham crackers for an easy, chilled treat with no baking required.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 (3.4 oz) package instant lemon pudding mix
- 2 cups cold milk
- 1 teaspoon vanilla extract
- 1 box (14.4 oz) graham crackers
- 1 cup lemon zest (about 3–4 lemons)
- 1/2 cup lemon juice (freshly squeezed)
Instructions
- In a large bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
- In a separate bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon juice until thickened.
- Gently fold the whipped cream into the lemon pudding mixture until fully combined.
- In a 9×13-inch baking dish, place a layer of graham crackers on the bottom.
- Spread half of the lemon cream mixture evenly over the graham crackers.
- Add another layer of graham crackers over the cream layer.
- Spread the remaining lemon cream mixture on top and smooth it out.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Chill the cake overnight for optimal texture and flavor.
- Try adding fresh berries between layers for extra flavor and color.
- Use gluten-free graham crackers for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon eclair cake, no-bake dessert, lemon pudding, easy summer dessert, layered graham cracker cake