Easiest-ever 3-ingredient Lemon Ripple Cake
  1. Remove all cookies from the tin. Reserve tin and discard paper cases. Reserve 5 cookies and store in an airtight container or snap-lock bag.

  2. Using an electric mixer, beat cream and ¼ cup of the lemon curd until soft peaks form.

  3. Spread 2 cups of the cream mixture in the base of the reserved tin. Dollop over remaining lemon curd and then spread to level. Place cookies in the tin, standing on their side, pressing down to the base of the tin. Top with remaining cream and level top. Cover tin with lid (do not press all the way down) and refrigerate for 24 hours.

  4. Finely chop reserved cookies, then use the side of the knife to crush the cookies. Open tin and sprinkle with chopped cookies. Serve.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

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