Go Back

No Bake Lemon Wafer Cake

Thin lemon wafer cookies layered with freshly whipped cream, topped with thyme + candied lemons.
Course: Dessert


  • 4 cups Heavy Whipping Cream
  • 1/2 cup Confectioners Sugar
  • 1 tbsp Vanilla Extract
  • 1 tbsp Honey
  • lemon zest or chopped thyme (optional)
  • 2 boxes Meyer Lemon Cookie Thins (Trader Joe's)
  • 2 lemons, sliced 1/8-1.4" thick
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • fresh thyme, for decorating
  • fresh raspberries for serving


Candied Lemons

  • Add water, granulated sugar + lemon juice to a pan and bring to a boil to dissolve sugar.
  • While water comes to a boil, thinly and evenly slice lemons about 1/8-1/4" thick, removing seeds.
  • Once sugar has dissolved, reduce heat to medium and add lemons to the pan.
  • Simmer lemons in the pan for 15 minutes, turning 2-3 times during the cooking.
  • After 15 minutes, remove lemons from the pan and place on a piece of waxed paper to cool.

Whipped Cream Filling/Topping

  • While making the candied lemons, chill a mixing bowl for about 10+ minutes.
  • Add 4 cups heavy whipping cream, vanilla, honey and slowly add the confectioners sugar to your stand mixer fitted with the whisk attachment. (You can also incorporate lemon zest or chopped thyme into the cream for a little extra flavor if desired).
  • Turn mixer speed on high and whisk until cream is stiff and holds its shape. (Be careful not to over mix or you can break the cream).

Assemble Cake

  • One a cake stand or serving plate, lay out one layer of cookies.
  • Add a layer of whipped cream over top of the cookies and spread.
  • On top of the whipped cream, add another layer of cookies staggering overtop the first layer to create a rounded cake shape. (Spread as best you can - each layer will get easier and easier to create as you add to the cake.)
  • Repeat the cookie and whip cream layering until you reach your desired cake height. (I used a little less than 2 boxes of cookies for the cake pictured - about 10 layers)
  • Then cover the entire cake in the whipped cream. I left some of the cookies on the sides exposed for decorative purposes :)
  • Add candied lemons and fresh thyme to decorate.

Refrigerate for at least 5 hours or overnight before serving.

  • Cut and serve with a side of raspberries!