This refreshing and easy-to-make no-bake lemon éclair cake is a delightful treat for any occasion. Layers of creamy lemon pudding are sandwiched between delicate wafers and topped with a tangy lemon glaze.
Ingredients:
- For the Pudding Layers:
- 1 (3.4 ounce) package instant lemon pudding mix
- 2 cups cold milk
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon lemon zest (optional)
- For the Wafers:
- 2 packages (about 36) vanilla wafers
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
- Prepare the Pudding: In a large bowl, whisk together the instant lemon pudding mix and cold milk until smooth and creamy.
- Combine Ingredients: Stir in the sweetened condensed milk, lemon juice, and lemon zest (if using).
- Assemble the Cake:
- Place half of the vanilla wafers in a single layer in a 9×13 inch baking dish.
- Pour half of the lemon pudding mixture over the wafers.
- Top with the remaining wafers.
- Pour the remaining pudding mixture over the top layer of wafers.
- Chill: Cover and refrigerate for at least 2 hours, or until set.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to reach your desired consistency.
- Glaze the Cake: Pour the lemon glaze evenly over the chilled cake.
- Serve: Serve immediately or refrigerate for further chilling.