Description

This Easy Lemon Éclair Cake is a refreshing no-bake dessert featuring layers of graham crackers nestled between a luscious lemon pudding filling, topped with whipped cream and tangy lemon glaze. Perfect for summer gatherings or anytime you need a quick treat without turning on the oven!

Ingredients

Scale

2 packets (3.4 oz each) instant lemon pudding mix
3 cups (720ml) cold milk
1 container (8 oz) whipped topping (like Cool Whip)
2 sleeves (about 18 sheets) graham crackers
1 cup (240ml) lemon curd
1/2 cup (60g) powdered sugar
2 tablespoons fresh lemon juice
Lemon zest for garnish

Instructions

In a large bowl, whisk together lemon pudding mix and cold milk until thickened, about 2 minutes. Fold in whipped topping until smooth.
Spread a thin layer of pudding mixture on the bottom of a 9×13-inch dish.
Place a single layer of graham crackers over the pudding, breaking as needed to fit. Top with 1/3 of the remaining pudding mixture.
Repeat layers two more times (graham crackers and pudding), finishing with a pudding layer on top.
Gently spread lemon curd over the top pudding layer.
In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over lemon curd layer.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, sprinkle with fresh lemon zest. Cut into squares and serve chilled.

Notes

This dessert gets better after sitting overnight as the graham crackers soften and absorb the flavors. Can be made up to 2 days ahead. For gluten-free, use gluten-free graham crackers. Skip the glaze if freezing for easier thawing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 260
Sugar: 25g
Sodium: 180mg
Fat: 10g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg

Keywords: no-bake dessert, lemon cake, éclair cake, graham crackers, summer dessert