Tonight will be the 3rd time we are making this dish this week. It’s so crazy good

Imagine blending the airy delight of a classic eclair with the zest of lemon for a quick and refreshing dessert. That’s exactly what this No-Bake Lemon Eclair Cake offers. Originating from the idea of traditional eclairs, this dessert swaps out the labor-intensive choux pastry for convenient graham crackers, layered with a light and tangy lemon pudding. It’s a perfect treat for those who want to whip up something quick, without skimping on elegance or flavor.

This Lemon Eclair Cake tastes marvelous when served chilled, making it ideal for warmer weather gatherings. It pairs beautifully with a cup of hot tea or a glass of sparkling wine, adding a sophisticated touch to casual brunches or afternoon teas. Garnish with fresh mint or a sprinkle of lemon zest to enhance the dessert’s bright, citrusy notes.

Servings: 8-10

2 packages (3.4 oz each) instant lemon pudding mix
3 cups cold milk
1 tub (8 oz) whipped topping, thawed
Graham crackers (approximately 24 crackers)
1/2 cup fresh lemon juice
Zest of 1 lemon for garnish (optional)