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The Story
Lemon Éclair Cake reminds me of lazy summer afternoons at my grandmother’s house. She was known for her chilled layered desserts, and the lemon version was always the most requested at family picnics. It was simple but magical—graham crackers softened into sponge-like layers, hugged by a creamy lemon filling that practically melted in your mouth. This Lemon Éclair Cake has become my warm-weather go-to, and now, I’m thrilled to share it with you.
Whether you’re hosting a backyard BBQ or need a quick crowd-pleaser, this no-bake Lemon Éclair Cake hits all the right notes. It’s refreshing, zesty, and only gets better with time in the fridge. Let’s dig into how you can recreate this sunny slice of dessert bliss.
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Lemon Éclair Cake
- Total Time: 8 hours
- Yield: 12 servings 1x
Description
A creamy, no-bake Lemon Éclair Cake layered with graham crackers and lemon pudding.
Ingredients
2 (3.4 oz) packages instant lemon pudding mix
3 cups cold milk
1 (8 oz) container whipped topping
1 box graham crackers
1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Instructions
1. In a large bowl, whisk lemon pudding mix and cold milk for 2 minutes until thickened.
2. Fold in whipped topping until smooth.
3. Line a 9×13-inch baking dish with a layer of graham crackers.
4. Spread half of the lemon filling over crackers.
5. Add another layer of graham crackers, then spread the remaining filling.
6. Top with final layer of graham crackers.
7. In a small bowl, mix powdered sugar, lemon juice, and zest for glaze.
8. Pour glaze over the top and spread evenly.
9. Cover and refrigerate for at least 8 hours or overnight before serving.
Notes
For extra lemon flavor, add a layer of lemon curd before the glaze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon éclair cake, no bake cake, lemon dessert
How to Make Lemon Éclair Cake
Choosing the Right Ingredients
The base of this cake is graham crackers. Go with plain honey graham crackers—avoid cinnamon-flavored ones. The filling consists of instant lemon pudding, whipped topping, and milk. Make sure to use cold whole milk to ensure the pudding sets properly.
Layering Techniques for Texture
Start by laying graham crackers at the bottom of a 9×13-inch dish. Add a generous layer of lemon filling. Repeat this step until you have at least three layers, finishing with graham crackers. The chilled setting allows the crackers to soak up the creamy filling, transforming them into tender cake-like layers.
Tips for Perfecting the Lemon Glaze
Homemade or Store-Bought?
You can top the cake with a quick lemon glaze made from powdered sugar, lemon juice, and a touch of zest. For ease, a store-bought lemon curd works well too, but homemade gives a brighter finish.
Setting and Chilling
Refrigerate for at least 8 hours—overnight is best. This helps the crackers soften completely, achieving that classic éclair texture. Don’t rush this step; it’s where the magic happens.
Why This Lemon Éclair Cake Stands Out
No-Bake Convenience
No oven? No problem. This recipe is ideal for hot days or quick prep without heating the kitchen. It’s also great for beginner bakers.
Refreshing Lemon Flavor
Unlike traditional chocolate éclairs, this version is zingy and light. The lemon adds a refreshing punch, perfect for spring and summer gatherings.
Serving Suggestions & Storage Tips
Toppings & Garnishes
Top with thin lemon slices, whipped cream, or even blueberries for added color and taste. A mint sprig makes it picnic-pretty.
How to Store It Properly
Cover the dish with foil or plastic wrap and keep refrigerated. It keeps well for up to 4 days. Do not freeze—this will alter the creamy texture.
Frequently Asked Questions
Can I use homemade whipped cream instead of whipped topping?
Yes, use about 3 cups of whipped cream, but keep in mind it might not hold as long as store-bought versions.
Can I substitute vanilla pudding?
Absolutely. It won’t be as lemony, but it’ll still be delicious and kid-friendly.
How do I make it gluten-free?
Use gluten-free graham crackers and ensure your pudding mix is certified gluten-free.