LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Tangy Key Lime Icebox Cake
| Tangy Key Lime Icebox Cake | Print |
Recipe By: Alice Morrow
Tangy Key Lime Icebox Cake
Ingredients
- ¾ c. sugar
- ¼ c. cornstarch
- ⅛ t. kosher salt
- 4 large egg yolks
- 2 c. half and half
- 3 T. butter
- 2 T. Key Lime zest
- ½ c. fresh Key lime juice
- 45 graham cracker squares
- 1 c. whipping cream
- ¼ c. powdered sugar
- Fresh lime slices/mint, garnish
Instructions
- Whisk together sugar, cornstarch and salt in saucepan.
- Whisk together egg yolks and half and half in a bowl.
- Gradually whisk egg mixture into sugar mixture. Bring to 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, 8-10 minutes or until custard is cold and slightly thickened.
- Meanwhile, line bottom and sides of 8” square pan with plastic wrap, allowing 4” to extend over sides.
- Place 9 crackers with sides touching, in single layer in bottom of pan to form a large square (crackers will not completely cover bottom.)
- Spoon about ¾ c. of cold custard over crackers. Spread to edge of crackers.
- Repeat layers 3 times with crackers and remaining custard, ending with custard. Top with remaining crackers.
- Pull sides of plastic wrap tightly over cake and freeze for at least 8 hours.
- Lift cake from pan, place on platter. Discard plastic wrap.
- Cover loosely and let stand 1 hour.
- Beating whipping cream at high speed with electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form.
- Spread on top of cake. Top each serving with a sprig of fresh mint and slice of lime.
- Keep refrigerated when not serving.
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