Ingredients:
- 1 package (3.4 ounces) instant lemon pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box (about 14 ounces) graham crackers
- 1 cup lemon curd
- Optional: lemon zest for garnish
Directions:
- In a large bowl, whisk together the lemon pudding mix and cold milk until smooth. Let it sit for 2 minutes to thicken.
- In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the lemon pudding mixture until well combined.
- To assemble the cake, spread a thin layer of the pudding mixture on the bottom of a 9×13-inch baking dish.
- Arrange a single layer of graham crackers on top, breaking them if necessary to fit.
- Spread half of the remaining pudding mixture over the graham crackers, followed by a layer of lemon curd.
- Repeat with another layer of graham crackers, the remaining pudding mixture, and another layer of lemon curd.
- Finish with a final layer of graham crackers on top.
- Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld together.
- Before serving, garnish with lemon zest if desired. Slice and enjoy!
Kitchen Equipment Needed
- Large mixing bowl
- Whisk
- Electric hand mixer or stand mixer
- 9×13-inch baking dish
- Spatula
How to Store Leftovers
If you happen to have any leftovers (though we doubt you will!), simply cover the baking dish with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. The flavors may intensify over time, making each bite even more irresistible.
Recipe Tips and Variations
- For a shortcut version, you can use store-bought lemon pudding instead of making it from scratch.
- Feel free to experiment with different flavors of pudding mix for a unique twist. Chocolate or vanilla pudding would also work wonderfully in this recipe.
- Want to add a crunchy element? Sprinkle crushed graham crackers or toasted almonds between the layers for added texture.
- To make this dessert more indulgent, drizzle melted white chocolate over the top before serving.
- For a gluten-free option, use gluten-free graham crackers or substitute with gluten-free ladyfingers.
FAQ
Can I make this ahead of time?
Absolutely! In fact, this dessert tastes even better when made ahead as it allows the flavors to meld together. Simply prepare the cake as directed, cover it, and refrigerate until ready to serve.
Can I freeze this dessert?
While this cake is best enjoyed fresh, you can freeze it for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Food and Drink Pairings
Pair this luscious lemon eclair cake with a piping hot cup of Earl Grey tea for a sophisticated afternoon indulgence. For a more indulgent pairing, serve it alongside a scoop of creamy vanilla ice cream or a refreshing glass of sparkling lemonade.
Share the Love
If you’ve fallen head over heels for this No-Bake Lemon Eclair Cake (and who wouldn’t?), be sure to share the recipe with your friends and family. Don’t forget to subscribe to our blog for more mouthwatering recipes, handy kitchen tips, and culinary inspiration delivered straight to your inbox.
So go ahead, gather your ingredients, and embark on a culinary adventure that’s as easy as it is delicious. Your taste buds will thank you!