advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Icebox Cake

For a store-bought option, try Moravian cookies, which are very thin and crisp; we recommend Moravian Meyer lemon cookies (salembaking.com). Top your Lemon Icebox Cake with these Candied Lemon Slices.

  • Yield: Makes about 150 cookies for one 8-inch cake
Lemon Icebox Cake

Photography: Con Poulos

Source: Martha Stewart Weddings, Summer 2010

Ingredients

  • 4 cups all-purpose flour, plus more for rolling out
  • 1 cup cornstarch
  • 2 teaspoons salt
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice (from 2 to 3 soft lemons)
  • 4 tablespoons lemon zest (from about 4 lemons)
  • Honey Mascarpone Cream
  • Candied Lemon Slices

Directions

  1. Preheat oven to 350 degrees. Sift together flour, cornstarch,
    and salt.

  2. Beat butter, both sugars, juice, and zest in a mixer
    on medium speed until fluffy, about 3 minutes. Reduce
    speed to low. Add flour mixture in 3 batches, mixing
    well after each. Divide dough into 4 pieces; wrap each
    in plastic. Refrigerate 1 hour, or up to overnight.

  3. Roll out each piece of dough on a sheet of floured
    parchment until 1/8-inch thick. Place in freezer to set,
    about 15 minutes. Cut out cookies with a 2- or 2 1/4-inch fluted cutter, and place on a parchment-lined
    baking sheet. (You can reroll scraps once before
    dough begins to get tough.) Freeze another 15 minutes. Bake until edges just begin to turn golden
    brown, 14 to 15 minutes. Let cool on a wire rack.

  4. Arrange 9 cookies in a circle on a 10-inch cake stand,
    edges touching. Place 2 cookies in center. Carefully
    spread 3/4 cup honey mascarpone cream evenly over
    cookies, leaving a 3/4-inch cookie border. Repeat for 10
    more layers each of cookies and cream; then top with
    a final layer of cookies. Refrigerate cake and remaining
    cream at least 3 hours, or up to 12 hours. Just before
    serving, cover top layer of cookies with remaining
    1 1/2 cups cream; decorate with candied lemon slices.