Key Lime Icebox Cake

Layers of tangy-sweet Key lime custard and graham crackers stack up to make one quick and easy layer cake with just enough pucker to take the heat off summer

Yield: 9 servings
Community Recipe from

Ingredients

  • 3/4 cup(s) granulated sugar
  • 1/4 cup(s) cornstarch
  • 1/8 teaspoon(s) Kosher salt
  • 4 Large egg yolks
  • 2 cup(s) half-and-half
  • 3 tablespoon(s) butter
  • 2 tablespoon(s) Key lime zest
  • 1/2 cup(s) Fresh key lime juice
  • 45 Graham Crackers Squares
  • 1 cup(s) whipping cream
  • 1/4 cup(s) powdered sugar

Preparation

  1. 1. Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until or until custard is cold and slightly thickened.

  2. 2. Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over the sides. Place 9 graham crackers, with sides touching in a single layer in bottom of pan to from a large square. (Crackers will not completely cover bottom.)

  3. 3. Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours.

  4. 4. Lift cake from pan; and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.

  5. 5. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.
August 2013

This recipe is a personal recipe added by carolelsuter and has not been tested or endorsed by MyRecipes.

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