No Bake Lemon Eclair Cake (Printable)

Refreshing layers of graham crackers, lemon cream, and silky glaze make this chilled dessert perfect for summer.

# What You Need:

→ Cake Components

01 - 1 box (14.4 oz) honey graham crackers
02 - 2 boxes (3.4 oz each) instant lemon pudding mix
03 - 3 cups cold whole milk
04 - 1 cup heavy whipping cream
05 - 1/3 cup powdered sugar
06 - 1 teaspoon vanilla extract

→ Lemon Glaze

07 - 1 cup powdered sugar
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon milk
10 - 1 teaspoon grated lemon zest

# How To Cook:

01 - Whisk together the instant lemon pudding mixes and cold milk in a large mixing bowl for 2 minutes until mixture thickens noticeably.
02 - In a separate bowl, beat heavy whipping cream with powdered sugar and vanilla extract using electric mixer or whisk until stiff peaks form.
03 - Gently fold whipped cream into lemon pudding mixture using spatula until smooth and completely incorporated.
04 - Arrange single layer of graham crackers in 9x13-inch baking dish, breaking crackers as necessary to cover bottom completely.
05 - Spread half of lemon cream mixture evenly over bottom graham cracker layer using spatula.
06 - Place second layer of graham crackers over cream, then spread remaining lemon cream mixture on top.
07 - Arrange final layer of graham crackers over cream mixture to complete cake structure.
08 - Whisk together powdered sugar, lemon juice, milk, and lemon zest in small bowl until smooth and pourable consistency is achieved.
09 - Pour lemon glaze evenly over top graham cracker layer, spreading with spatula to cover entire surface.
10 - Cover baking dish and refrigerate for at least 4 hours, preferably overnight, to allow cake to set and graham crackers to soften completely.
11 - Remove from refrigerator, cut into squares, and serve chilled.

# Expert Tips:

01 -
  • The graham crackers transform into cake like layers as they chill, creating the most incredible texture that nobody expects from something so simple
  • You get all the bright, citrusy satisfaction of lemon meringue pie without any of the stress about custard curdling or meringue collapsing
02 -
  • The chilling time is absolutely non negotiable, I once tried cutting into it after three hours and the layers hadn't married yet
  • Room temperature pudding sets up poorly, so use that milk straight from the fridge for the best texture
03 -
  • Use an offset spatula to spread the cream layers, it gives you much better control than a regular knife
  • Measure your dish against the graham crackers before you start, sometimes you need to break a row of crackers lengthwise

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