Lemon Refrigerator Cake Recipe

Ingredients

• 8 oz full-fat brick cream cheese (cold)
• 1/2 cup powdered sugar
• 2 1/4 cups heavy cream (cold)
• 1 tsp vanilla extract
• 1 tsp fresh lemon zest
• 2/3 cup + 2 tbsp lemon curd (divided)
• 75-80 Lorna Doone shortbread cookies ((two 10 oz boxes))

Instructions

1. 1

   Start by lining a 9x9 pan with a parchment paper sling that overhangs the side of the pan. I like to use small binder clips to hold the parchment in place (see images in the post).

2. 2

   --- Whipped Cream Filling ---

3. 3

   Using a stand mixer or hand mixer fitted with a whisk attachment, beat the cold cream cheese and powdered sugar in a large bowl on low for 30 seconds. Gradually increase the speed to medium-high until it is smooth and fluffy, 2-3 minutes.

4. 4

   With the mixer still going on med-high, slowly pour in the heavy cream, vanilla, and lemon zest. Continue beating until it light, fluffy and soft peaks form, 2-3 minutes more. Pause and scrape the bowl as needed, and be careful not to overwhip.

5. 5

   --- Assembling the layers ---

6. 6

   In total, you will end up with 3 layers of shortbread, 3 layers of whipped cream, and 3 layers of lemon curd. Some layers have important distinctions, so I suggest reading through the instructions before starting.

7. 7

   First, apply a very super thin layer of whipped cream directly to the parchment. You want just enough to prevent the cookies from slipping around.

8. 8

   Round 1: Add a single layer of 25 shortbread cookies to the bottom of the pan. The cookies should be close or touching the edge of the pan, with a thin gap in between each row. Add about 1 ½ cups of whipped cream on top (it doesn't need to be exact) and use an offset spatula to smooth it into an even layer all the way to the edges of the pan. Add ⅓ cup of lemon curd and spread it across the top as evenly as possible.

9. 9

   Round 2: Repeat Round 1 exactly. You should add 25 more shortbread cookies, followed by 1 ½ cups whipped cream, followed by ⅓ cup lemon curd.

10. 10

    Round 3: Add the last layer of 25 shortbread cookies. Add all the remaining whipped cream (this layer will be a little thicker than the first two). Use the offset spatula to spread it evenly across the top, making it nice and smooth since this is the top layer. Use a spoon to drizzle two tablespoons of lemon curd across the top (it works best if you drizzle it in a blotchy fashion, not too precise). Then use the back of a spoon to gently swirl it into the whipped cream to add pattern and texture. Be careful not to overswirl, or it will lose it's effect.

11. 11

    --- Chilling and Serving ---

12. 12

    Cover the pan tightly with plastic wrap, being careful not to touch the surface. Cover that with a layer of foil, then place in the refrigerator for 8-12 hours. *See notes for more details about chilling time.

13. 13

    When it's time to serve, use the parchment sling to lift the whole thing onto a cutting board. Sprinkle fresh shortbread crumbs on top, then use a long sharp knife to cut it into 16 pieces. Serve cold.