Lemon dessert lovers - you must give this lemon icebox cake a try! Golden Oreos and sweet lemon mousse are layered and chilled until soft and cakelike.
In a large bowl, add cold heavy cream. Whip with a hand mixer or stand mixer until medium peaks have formed. Gently fold lemon curd, lemon zest, and salt into whipped cream until evenly incorporated.
In an 8x8 square pan, add a thin layer of lemon mousse (this layer is not repeated). Top with ⅓ of your oreo cookies, arranged in a single layer. Top the cookie layer with a ⅓ of your remaining mousse, spread into an even layer. Repeat these layers two more times, for 3 layers each of cookies and whipped cream. Optionally, top with additional lemon zest.
Cover and refrigerate for a minimum of 12 hours, up to 24 hours, to allow cookies to soften to a cake-like consistency.
Slice and serve cold.
Notes
Whipped cream can only be made with heavy cream or heavy whipping cream - light cream, half & half, or whole milk cannot be substituted.
If desired, oreo cookies can be substituted with graham crackers or plain vanilla wafers for a less sweet cake.
If substituting with graham crackers, cake will only need 1-3 hours to soften in the refrigerator. If substituting with vanilla wafers, cake will need 4-6 hours to soften in the refrigerator.
Icebox cake will keep for 3 days covered and stored in the refrigerator.