If you’re looking for a delightful dessert that’s easy to whip up, look no further than No-Bake Lemon Eclair Cake. This cake is light, refreshing, and perfect for warm days when you want something sweet without turning on the oven. With its creamy lemon filling and layers of graham crackers, this dessert is sure to impress family and friends.
Why Make This Recipe
No-Bake Lemon Eclair Cake is an ideal choice for several reasons. First, it is simple to make and does not require baking, saving you time and energy. Second, the bright and zesty lemon flavor is perfect for summer gatherings or any occasion when you want to bring a little sunshine to the table. Plus, it’s a versatile dessert; you can customize it with lemon curd for an extra burst of flavor!
How to Make No-Bake Lemon Eclair Cake
Ingredients:
- 1 box (3.4 oz) instant lemon pudding mix
- 2 cups cold milk
- 8 oz whipped topping (like Cool Whip), thawed
- 1 box graham crackers (about 15-18 crackers)
- 1/2 cup lemon curd (optional, for added flavor)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions:
- In a medium mixing bowl, whisk together the lemon pudding mix and cold milk until smooth and thickened.
- Fold in the whipped topping until well combined.
- In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
- Spread half of the lemon pudding mixture over the crackers.
- Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture.
- Add a final layer of graham crackers on top.
- If using lemon curd, spread a thin layer over the top graham crackers for extra flavor.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the glaze evenly over the top layer of graham crackers.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the graham crackers to soften.
- Slice and serve chilled.
How to Serve No-Bake Lemon Eclair Cake
When it’s time to serve, slice the No-Bake Lemon Eclair Cake into squares or rectangles. You can place each piece on individual dessert plates or a large serving platter. This cake is best enjoyed chilled, so make sure to keep it in the fridge until you’re ready to share. You might also consider adding some fresh lemon slices or mint leaves as a garnish for an extra touch.
How to Store No-Bake Lemon Eclair Cake
To store any leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. However, the longer it sits, the softer the graham crackers will become, so it is best enjoyed within a couple of days for optimal texture.
Tips to Make No-Bake Lemon Eclair Cake
- Make sure to whisk the pudding and milk well to avoid lumps.
- For a creamier texture, let the cake chill overnight if you can.
- Feel free to adjust the sweetness by adding more or less powdered sugar in the glaze.
- If you like a more intense lemon flavor, use fresh lemon juice and zest.
Variation
You can add a layer of fresh berries, like strawberries or blueberries, for a fruity twist. This not only enhances the flavor but also adds a pop of color to your dessert!
FAQs
Q1: Can I use a different flavor of pudding?
A1: Yes! You can substitute lemon pudding with other flavors like vanilla or banana to create a unique dessert.
Q2: Is it necessary to use lemon curd?
A2: No, using lemon curd is optional. It adds extra flavor, but the cake is delicious without it too.
Q3: Can I freeze No-Bake Lemon Eclair Cake?
A3: While you can freeze it, the texture may change once thawed. It’s best enjoyed fresh or stored in the fridge.
