SMS: Lemon Icebox Cake

First off, happy Mother’s Day to all the moms out there. I was fortunate enough to have the opportunity to see my own mother today, which I hadn’t initially thought was going to happen, so that was great. I don’t have children of my own, but since adopting a dog that seems to believe that it is, in fact, a small child last December, I feel that I have obtained a small bit of insight to what it might be like and have a newfound respect for parenthood. Now on to this week’s Sweet Melissa Sunday dessert: Lemon Icebox Cake, which is basically like a frozen lemon meringue pie with a vanilla wafer crust. This was one of the recipes that caught my eye the very first time I thumbed through the Sweet Melissa Baking Book, so I was happy it was selected.



I am also happy to report that it’s an excellent dessert. A couple times I took bites and thought it might be too sweet, but then I’d take another and it would be tart, so overall it was perfect! Since I didn’t know I would be getting together with extended family today, I made a half recipe in two four-inch springform pans, and everything came together nicely. The lemon filling seemed incredibly voluminous, but somehow I managed to pack it all into the pans and it didn’t escape while baking. The original recipe included a strawberry sauce, but I didn’t make it since involved using a food processor and there are only so many times I can be bothered to wash that appliance over the course of a weekend (three so far and I have one more to go). Instead I mixed the berries with some sugar and raspberry balsamic, which was very tasty.



This recipe gets a 9 for Deliciousness and a 2.5 for Effort, giving it an EDR of 3.6. Many thanks to Jennifer of Keep Passing the Open Windows for choosing this fantastic dessert. You can find the recipe on Jennifer’s site and see what the other bakers thought via the SMS blogroll.