Trader Joe’s No-Bake Lemon Cake Recipe

Method

• 1)

  Add 8 oz Whipped Cream Cheese, 10.5 oz Trader Joe’s Lemon Curd and Zest from 2-3 Lemons into a stand mixer bowl. Mix on high speed for about 3-4 minutes, scrape the bowl to ensure an even mixture, it should look fluffy and creamy. Transfer to a large bowl.

• 2)

  Use the same mixing bowl (no need to clean) add 2 Cups of very cold Heavy Whipping Cream, mix on high speed until medium-stiff peaks form, similar to cool whip. Add the cream cheese / lemon curd mixture and mix on medium speed for about 1 minute. If you want to pipe decorations on top of the cake, reserve about 1¼ Cups of the cream mixture (cover & refrigerate until you’re ready to decorate).

• 3)

  Line the sides of a 7-inch Springform Pan with parchment paper (you could use a 9-inch pan, but the cake will be much thinner). Add a thin layer of cream to the bottom of the pan, then place a layer of Meyer Lemon Cookies on top. Spread about ⅓ inch of cream on top of the cookies, then add another layer of cookies – repeat until you use all the cream (you won’t use all the cookies). Cover the pan well with plastic wrap and refrigerate for 10 hours or overnight. When ready to serve, remove from the pan, decorate with the reserved cream and lemon slices. Enjoy!

  * Watch a short video of me making this cake on my Instagram