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June 18, 2014

Lemon Icebox Cupcakes

Lemon Icebox Cupcakes // shutterbean

I had goldfish crackers for dinner Monday night. Please don’t imagine me with a small ramekin of fishy crackers because I was definitely not eating them one by one in some a dainty feminine fashion. The reality is that I stood in my kitchen making a snack for Cooper and my giant man hands forced them into my mouth by the handful.  And then like 15 minutes later Cooper was all, “MOM!! I’M STARVING!!” forcing me to wake up from my cracker binge coma.  All this to say that I don’t have the energy to do much cooking/baking in the Summer.  Sometimes I can’t be bothered turning on the stove or oven. Sometimes we have goldfish for dinner (with apples and red peppers) and if Casey’s away, it’s always cereal. We’re all just trying to keep it real, aren’t we?

Lemon Icebox Cupcakes // shutterbean

I made these little beauties for my family on Father’s Day because the last thing I wanted to do was turn the oven on and bake a cake. They are absolutely NO FUSS. I’m sure you could add a little more work for yourself if you make your own lemon wafer cookies and lemon curd, but then you’d have to turn on the oven and your stove. Not advised when the temperature is pushing 90F.  I compiled ingredients at Trader Joe’s the morning of our party like it was no big deal. Because it wasn’t.

Lemon Icebox Cupcakes // shutterbean

Can I tell you the ONE drawback to serving these?? People were too shy to eat more than one. I think because they’re in individual cupcake wrappers, people assume that having two would be equivalent to having 2 cupcakes.  If I had made an entire cake of them, I’m pretty sure I wouldn’t have had any leftovers.  Since I didn’t want to have any leftover (I can’t be trusted with these in my fridge!)   I dug into a few and made people “split” another cupcake with me. Safety in numbers, folks.  Make your life easier this summer and make these. Also, if you don’t want to eat goldfish crackers by the fistful, don’t be a dummy (like me) and buy a case at Costco. I would be in serious trouble if I bought Cheez-Its…

And we’re off!!  Simplicity at its best!

Lemon Icebox Cupcakes // shutterbean

First we make our whipped cream. Beat the cream with a hand mixer or a stand mixer! Add in the vanilla and the confectioner’s sugar when you’re at soft peak stage. Then fold in the lemon zest.

Lemon Icebox Cupcakes // shutterbean

Lemon curd enters the picture.

Side note: Trader Joe’s lemon curd is good! Doesn’t taste very eggy. I like that in a lemon curd.

Lemon Icebox Cupcakes // shutterbean

Line cupcake wrappers up! Put one wafer into wrapper.

Lemon Icebox Cupcakes // shutterbean

Top with a dollop of the lemon whipped cream.  Now we stack!

Lemon Icebox Cupcakes // shutterbean

Another layer down. We are going for 4 layers total finished with a nice dollop.

Lemon Icebox Cupcakes // shutterbean

You could pipe them…but that’s an extra step.

JUST CALL IT RUSTIC. I mean…if you’re gonna complain about me making you a rustic dessert then you shouldn’t be at my table. You know what I mean??!

Lemon Icebox Cupcakes // shutterbean

A dollop of lemon curd on top.  You could stop here but then it kinda looks like eggs.

Lemon Icebox Cupcakes // shutterbean

Raspberries are the perfect accessory.

Lemon Icebox Cupcakes // shutterbean

After 4+ hours in the fridge the cookies get a little soft and spongey in the same way that ladyfingers get in a tiramisu. It’s divine and it’s NO BAKE!

Lemon Icebox Cupcakes // shutterbean

EAT TWO (or more). They’re LIGHT!!

Lemon Icebox Cookies

makes about 22 cupcakes

  • 1 pint heavy whipping cream
  • 1/3 cup confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup lemon curd, divided
  • 88 lemon wafer cookies
  • 22 fresh raspberries

In a large bowl, beat the heavy whipping cream with a hand mixer until soft peaks form. Add in the confectioner’s sugar and vanilla extract and continue to beat until whipping cream forms firm peaks. Fold in lemon zest and 3-4 heaping tablespoons of lemon curd.

Line a baking sheet with 22 cupcake wrappers. Place a lemon wafer cookie on the bottom of each cupcake wrapper. Spread the tops of each cookie with a dollop of the lemon whipped cream. Layer another cookie on top and continue with another dollop of whipped cream and layer of cookie until you have four cookies layered for each cupcake. Top the final cookie with the lemon whipped cream and finish with a dollop of lemon curd. Place a raspberry on each icebox cupcake, cover baking sheet with plastic wrap and refrigerate for at least 4 hours. Serve nicely chilled.

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  • Millie l Add A Little

    These are so cute and perfect for a summer party! And if others are only eating one, that just means more for me haha!
    http://youtube.com/addalittlefood

  • Averie @ Averie Cooks

    I love those TJs lemon cookies and today not even kidding, I *almost* bought a jar of their lemon curd but had nothing in mind to make with it and didnt need to just buy one more thing to clutter things up…well, looks like I am meant to make this. Love it and pinned!

  • Bri | Bites of Bri

    These are gorgeous and I’d totally eat more than one, probably without being asked! I hate turning on my oven in the summer and if I’m on my own while the husband travels, dinner is simmmmmple! Love these!

  • Jane M

    WHY am I on Weight Watchers, STUCK, and seeing this recipe! WAAAAH! Gold Fish and Cupcakes in the same sentence – NOT FAIR! WEEEEEE! These look so tasty!

  • Mallory

    and these are going on the ‘must make’ list.

  • Marie

    Looks fabulous, and love how easy these are!!

  • Allyn

    Ooooh. Our neighborhood coffee shop/bakery makes jars of lavender lemon curd that would be heavenly in this. Yes please.
    Also, icebox cakes are so something June Cleaver would make, which totally balances out the goldfish for dinner thing. So retro.

  • Linda

    These look perfect for summer. Do you think these could be frozen? This would be an effort to control consumption of course.

  • Hilary

    Well.. if they’re the baby (mini?) goldfish then there’s no shame in that. I mean, they’re smaller. That’s my justification. :)

  • Bailey Wallace

    Gah! These look amazing! (Imagine Cheryl from Archer saying it). My brother and his wife are having my parents and I over for dinner tomorrow. I was going to make a lemon cake, but this might be a better idea…

  • Stacey

    I am fairly certain I will have a bag of goldfish in my purse everywhere I go when were on holiday in the US! You and Joy are killing me with your desserts today!!

    staceylives.blogspot.com

  • Eva

    These look awesome! I’m dreaming of a version using the coconut cookie thins from TJ’s…oh, the possibilities!

    • Tracy

      can you imagine how good it would be with coconut whipped cream??? and then toasted coconut??!!

      • Jamie

        And my vision involves the ginger thins. With the lemon cream, or maybe peach, yeah, and a wedge of peach on top… Soooo yum.

        • Tracy

          ooooh and what about a little piece of crystallized ginger on top?!

          • Jamie

            Brilliant! My thighs aren’t happy with you, though – Darn you Tracy Shutterbean!!

  • Taylor

    Doing this tonight!

    xoxo
    Taylor

  • toby

    definitely making these for my next book club meeting! xx

  • tara

    These look SO GOOD. Love that they’re no bake.

    Oh, Cheez-Its. How I love you.

  • Jami

    OMG I almost bought those cookies! Now I have to buy them!

  • Katy

    I love easy desserts and these would be so great to bring in to work, I bet people would love them. Totally making these sometime soon. Pinned!

  • Kayla

    I want these in my life! And some goldfish..

  • Cindy

    I eat popcorn the way you ate those goldfish…it ain’t pretty.

    I am loving easy summer desserts! I used to be more ambitious, but I’m definitely slowing down (it may be the 6lb human in my belly that’s causing this) and embracing the easy. This looks amazing and I love that you folded some lemon curd AND zest into that whip.

  • Krys

    These look so delicious…I’m all about rustic! Going to make these for my best friend’s baby shower and I think she’ll love them.

  • Katie

    GENIUS, Shutterbean!

  • Samantha

    I am of the school of thought that simplicity is best. Which is why I totally buy biscuits, cover them in melted marshmallow and dip them in chocolate I’ve melted in the microwave so that the mallow sets and then serve them with whipped cream. That’s absolutely A-ok.
    Good work on these Tracey!

  • Ellen

    That looks like it so perfectly toes the line between refreshing and sweet. And perfect:)

  • Tracy | Peanut Butter and Onion

    WHat a great idea, not sure why I haven’t seen it before.

  • Tracy | Pale Yellow

    I agree, totally annoying when guests only eat 1 cupcake/individual dessert! Don’t they know I make enough for everyone to have 2?!?!

  • Heather

    Ah, perfect. Yes, 90 degrees is way too hot to do any baking.

  • Sophia @ NY Foodgasm

    LOVE these, so easy and so delish!!

  • shelly

    Cooking in the summer time sucks… goldfish and beer were made for summer dinners. i’m not nearly as hungry in the summer time either. i just want to eat popsicles and sit in front of the fan.

  • Kelly

    Perfect for summer! These look so pretty and delicious!

  • Katrina

    It’s possible that I almost threw a tantrum in TJ’s last night b/c they were out of lemon curd. Sigh. Thankfully, I picked it up at the store next door….

  • Links I Want to Eat: June 19 | A Girl Named Allyn

    […] love an easy dessert for company that doesn’t involve turning on an oven, and these lemon curd icebox cakes look easy and […]

  • Renee @ Awesome on $20

    I made an icebox cake for the first time a few months ago, and it was amazing. A lemon version sounds perfect for my hot Hawaiian house. Lovely!

  • Emily

    Thanks for the recipe, Tracy! I made these yesterday for a family 4th of July barbecue, and they were a hit! Just absolutely delicious. I used too much whipped cream on the first layer, so ended up running out and having to make a bit more to finish them up. Also, my box of cookies didn’t have quite enough to make 22 cupcakes with 4 cookies each. But that just meant a few cupcakes only had three layers…no big deal. Thanks, again!

  • Andria Sheridan

    Tracy!! Made these for a casual party I was hosting to celebrate my Grandmother’s birthday. She is a super active 84 year lady who prides herself on being the “baker” of our family and politely letting us know how we could always make our baked goods a little better. It is especially brutal when she is right, she is always right, by the way. So I wanted to keep things light and summery and I pulled these pretty little things for everyone to enjoy and she ate one, then snatched up another but pretended only to nibble on it. Later on I caught another in her hand. Before I knew it everyone was gobbling them up, young and old ADORED these little lemon gems. I gave you made props of course and sang the praise of your genius. And wouldn’t you know it, tonight I got a call from my marvelous GG who told me, she made a batch up and was the darling of her card club gaggle of ladies. Victory to you Tracy!

  • Emily

    Hey Tracy, I made these again for 4th of July and everyone loved them. It was especially fun watching my grandfather snag one as quickly as possible! I’m wondering, though, if you have a recommendation for making these with the ginger flavored cookie thins? The lemon curd doesn’t seem like it would go so well with the ginger, but I can’t think what to replace it with. Thanks for any ideas! :)

    • Tracy

      If you’re not into ginger cookies, try a lemon cookie or a thin sugar cookie.

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