No Bake Lemon Eclair Cake (Print)
Refreshing layers of graham crackers, lemon cream, and silky glaze make this chilled dessert perfect for warm weather gatherings.
# What You’ll Need:
→ Cake Components
01 - 1 box (14.4 oz) honey graham crackers
02 - 2 boxes (3.4 oz each) instant lemon pudding mix
03 - 3 cups cold whole milk
04 - 1 cup heavy whipping cream
05 - 1/3 cup powdered sugar
06 - 1 teaspoon vanilla extract
→ Lemon Glaze
07 - 1 cup powdered sugar
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon milk
10 - 1 teaspoon grated lemon zest
# How To Make:
01 - Whisk together the instant lemon pudding mixes and cold milk in a large mixing bowl for 2 minutes until mixture thickens completely.
02 - Using an electric mixer or whisk, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
03 - Gently fold the whipped cream into the prepared lemon pudding mixture until smooth and fully incorporated.
04 - Arrange graham crackers in a single layer in a 9x13-inch baking dish, breaking crackers as necessary to cover the bottom completely.
05 - Spread half of the lemon cream mixture evenly over the bottom layer of graham crackers.
06 - Place another layer of graham crackers over the cream, then spread the remaining lemon cream mixture on top.
07 - Arrange the final layer of graham crackers over the cream layer.
08 - Whisk together powdered sugar, fresh lemon juice, milk, and grated lemon zest until smooth and pourable consistency is achieved.
09 - Pour the lemon glaze evenly over the top graham cracker layer, using a spatula to spread to the edges if necessary.
10 - Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set and graham crackers to soften completely.
11 - Cut into squares and serve chilled directly from the refrigerator.
# Expert Tips:
01 -
- The way those crisp graham crackers transform into cake-like layers overnight still feels like kitchen sorcery every single time I make it.
- My niece actually asked for seconds, which is basically the highest compliment a seven year old can pay anyone.
02 -
- The first time I made this, I only chilled it for three hours and the center crackers still had this frustrating crunch that ruined the texture.
- I've discovered that covering the dish tightly is crucial because otherwise the cake picks up flavors from everything else in your refrigerator.
03 -
- Room temperature ingredients combine so much more smoothly than cold ones, so set everything out about twenty minutes before you start.
- Whip that cream just a tiny bit stiffer than you think you need to because it will loosen when you fold it into the pudding.