Go Back

Easy No-Bake Lemon Eclair Cake

A bright, creamy dessert made with layers of graham crackers and lemon filling, perfect for potlucks and gatherings without the need for baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 2 boxes instant lemon pudding mix, 3.4 ounces each
  • 3 cups cold milk whole or 2 percent works best
  • 1 cup sour cream or Greek yogurt for extra creaminess
  • 1 teaspoon pure vanilla extract
  • 8 ounces whipped topping, thawed
  • 1 to 2 sleeves graham crackers
  • 1 cup prepared lemon curd optional but adds extra zing
Icing
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice plus extra for adjusting icing consistency
  • 3 tablespoons melted unsalted butter
Garnish
  • Fresh lemon zest for garnish

Method
 

Preparation
  1. Whisk the lemon pudding mixes with cold milk for about 2 minutes. The mixture will thicken as it sits.
  2. Fold in sour cream and vanilla until smooth. Then gently fold in the whipped topping until the filling is fluffy and silky.
  3. Line the bottom of a 9x13 inch pan with a single layer of graham crackers, not worrying about small gaps.
  4. Spread half of the lemon filling evenly over the crackers. If using lemon curd, dollop a few spoonfuls and swirl lightly.
  5. Top with another layer of graham crackers, then add the remaining filling.
  6. Finish with a final layer of graham crackers on top to create that eclair-like bite.
Icing
  1. Make the icing by whisking powdered sugar, lemon juice, and melted butter until smooth. It should be thick but pourable. Add a few drops of milk if needed to loosen it.
  2. Pour icing over the top crackers and spread gently. Add lemon zest for a bright finish.
Chilling
  1. Cover and chill for at least 6 hours, but overnight is best to allow the flavors to mingle and the crackers to soften.

Notes

For best results, use full-fat dairy for a smoother filling. Chill the cake overnight for the best texture. This cake is also great with coffee and can be stored in the refrigerator for up to 4 days.