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Tangy Key Lime Icebox Cake

Tangy Key Lime Icebox Cake

Tangy Key Lime Icebox Cake
Tangy Key Lime Icebox Cake
Tangy Key Lime Icebox Cake
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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
  1. Whisk together sugar, cornstarch and salt in saucepan.
  2. Whisk together egg yolks and half and half in a bowl.
  3. Gradually whisk egg mixture into sugar mixture. Bring to boil over medium heat, whisking constantly.
  4. Boil, whisking constantly, 1 minute. Remove from heat.
  5. Whisk in butter and zest until butter melts.
  6. Gradually whisk in juice just until blended.
  7. Pour into a metal bowl and place bowl on ice.
  8. Let stand, stirring occasionally, 8-10 minutes or until custard is cold and slightly thickened.
  9. Meanwhile, line bottom and sides of 8” square pan with plastic wrap, allowing 4” to extend over sides.
  10. Place 9 crackers with sides touching, in single layer in bottom of pan to form a large square (crackers will not completely cover bottom.)
  11. Spoon about ¾ c. of cold custard over crackers. Spread to edge of crackers.
  12. Repeat layers 3 times with crackers and remaining custard, ending with custard. Top with remaining crackers.
  13. Pull sides of plastic wrap tightly over cake and freeze for at least 8 hours.
  14. Lift cake from pan, place on platter. Discard plastic wrap.
  15. Cover loosely and let stand 1 hour.
  16. Beating whipping cream at high speed with electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form.
  17. Spread on top of cake. Top each serving with a sprig of fresh mint and slice of lime.
  18. Keep refrigerated when not serving.
 

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