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No-Bake Lemon Eclair Cake Recipe

No-Bake Lemon Eclair Cake Recipe
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★★★★★

4.9 from 8 reviews

This No-Bake Lemon Eclair Cake is a refreshing and easy dessert featuring layers of graham crackers, creamy lemon pudding, tangy lemon curd, and whipped topping. With its bright citrus flavor and smooth texture, it’s perfect for warm-weather gatherings or anytime you want a hassle-free sweet treat.

Ingredients

Scale

Pudding Mixture

  • 2 (3.4 oz) boxes instant lemon pudding mix
  • 3 cups cold milk
  • 1 (8 oz) tub whipped topping (like Cool Whip), thawed

Layers

  • 1 box graham crackers

Topping

  • 1 cup lemon curd
  • Zest of 1 lemon (optional, for garnish)

Instructions

  1. Make the lemon pudding mixture: In a large mixing bowl, whisk together the lemon pudding mix and cold milk until the mixture thickens, which usually takes about 2 minutes. This creates a creamy and tangy base for the cake.
  2. Fold in whipped topping: Gently fold the thawed whipped topping into the lemon pudding mixture until fully combined, creating a light and fluffy lemon cream filling.
  3. Layer the graham crackers: In a 9×13-inch baking dish, place a layer of graham crackers on the bottom. Break crackers as needed to cover the surface completely, forming the cake’s base.
  4. Spread the pudding mixture: Evenly spread half of the lemon pudding and whipped topping mixture over the graham cracker layer, ensuring full coverage for balanced flavor in every bite.
  5. Add second graham cracker layer: Place another layer of graham crackers on top of the pudding layer, again breaking them to fit and cover fully.
  6. Spread remaining pudding mixture: Spread the remaining half of the pudding mixture over the second graham cracker layer evenly.
  7. Final graham cracker layer: Add a final layer of graham crackers on top of the pudding mixture layer.
  8. Top with lemon curd: Warm the lemon curd slightly to soften it, making it easier to spread. Gently smooth the lemon curd over the top layer of graham crackers for a glossy, flavorful finish.
  9. Refrigerate: Cover the baking dish and refrigerate the cake for at least 6 hours or preferably overnight. This allows the graham crackers to soften and the flavors to meld beautifully.
  10. Garnish and serve: Just before serving, garnish with lemon zest for a fresh, vibrant touch that enhances the dessert’s citrus aroma.

Notes

  • For best results, prepare the cake a day ahead to allow ample time for chilling and setting.
  • If lemon curd is not available, you can substitute with lemon pie filling or a thin layer of lemon marmalade.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • This dessert can be made gluten-free by using gluten-free graham crackers.
  • If you prefer a less sweet dessert, reduce the amount of lemon pudding mix to 1 box and adjust milk accordingly.

Nutrition

Keywords: lemon eclair cake, no-bake dessert, lemon pudding cake, easy summer dessert, layered lemon cake

Find it online: https://islawhite.com/no-bake-lemon-eclair-cake-recipe/