Lemon Blueberry Icebox Cake
Prep time: 
Total time: 
Serves: 20
  • 8 ounces whole milk ricotta
  • ⅓ cup lemon curd
  • 3 cups heavy cream
  • 24 graham crackers
  • 1 pound blueberries
  • Zest 1 lemon
  1. Combine the lemon curd and ricotta in a food processor, and process until smooth. (The food processor is optional, but will make the cream smoother with that ricotta graininess)
  2. Whip the cream until stiff - the beaters should be leaving tracks in the cream. Combine with the ricotta lemon mixture.
  3. In a 10x14 baking dish, dollop in some of the cream. Arrange 8 graham grackers in a layer. Top with more cream, and blueberries.
  4. Add two more layers of graham crackers, cream, and blueberries. Finish with a top layer of blueberries. Sprinkle lemon zest over the top.
  5. Allow to soften in the refrigerator at least 4 hours.
Recipe by The Domestic Front at http://www.thedomesticfront.com/lemon-blueberry-icebox-cake/