Description
No-Bake Lemon Éclair Cake offers a bright citrus flavor and creamy texture without turning on the oven. Layer crisp graham crackers with silky lemon pudding and airy whipped cream for a stunning, sliceable dessert that’s perfect for summer gatherings, brunches, or quick after‑dinner treats. This easy, no‑bake recipe delivers café‑style elegance in minutes, making it ideal for busy home cooks seeking a refreshing, crowd‑pleasing sweet.
Ingredients
Scale
- 2 packs graham crackers
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 package instant lemon pudding mix
- 3 cups milk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Fresh lemon slices for garnish
Instructions
- Whip heavy cream and powdered sugar to soft peaks.
- Mix instant lemon pudding with milk, whisk until thick, then add lemon zest and vanilla.
- Fold whipped cream into lemon pudding gently.
- In a 9×13 inch dish, layer graham crackers, spread half the lemon mixture, add another cracker layer, spread remaining mixture, top with final cracker layer.
- Refrigerate at least 4 hours.
- Garnish with fresh lemon slices before serving.
Notes
- For a dairy‑free version
- use coconut cream and almond milk. Adjust sugar to taste or use a sugar substitute. Lemon zest can be swapped for lime zest for a different citrus twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: No-Bake Lemon Éclair Cake, easy lemon dessert, no bake cake recipe, lemon pudding cake, quick summer desserts, how to make lemon éclair, no bake dessert ideas