This Key Lime Icebox Cake is a super impressive looking dessert, yet it is really easy to make and requires no cooking! My family loves the flavor of Key lime. More aromatic and flavorsome than the usual Persian limes, is it any wonder Key limes are used to make delicious desserts and cocktails?
To make this layered cake, begin by making a custard from granulated sugar, cornstarch, salt, egg yolks, half-and-half, butter, Key lime zest and juice. Using graham crackers, build up layers of crackers and custard. Do not worry if the crackers do not completely cover the bottom of the baking pan. The layers will still work out. Top the cake with sweetened whipped cream and serve immediately.
To make Key Lime Icebox Cake, you will need the following ingredients:
Combine ¾ cup of granulated sugar, ¼ cup of cornstarch and ⅛ teaspoon of kosher salt in a heavy-bottomed saucepan.
In a bowl, whisk 4 large egg yolks and 2 cups of half-and-half together. Gradually pour this egg mixture into the sugar mixture in the saucepan.
Bring the mixture to a boil over medium heat, while whisking constantly. Boil for 1 minute, while whisking. Remove from heat.
Add 3 tablespoons of butter and 2 tablespoons of Key lime zest. Stir with the whisk until the butter melts.
Whisk in ½ a cup of Key lime juice until it is just blended.
Transfer the custard mixture to a metal bowl. Place the bowl over ice and leave to rest for 8 to 10 minutes, stirring occasionally, until the mixture is cold and thickens slightly.
While the mixture cools, line an 8 inch square baking pan with plastic wrap on the bottom and along the sides. Ensure that 4 inches extend over sides of the pan.
Place 9 graham crackers in the bottom of the pan to form a large square. Spoon ¾ cup of custard over the crackers and spread it out so the cracker layer is covered. Add 9 more crackers and a layer of custard and continue until all the ingredients are used. The top layer should be a layer of crackers.
Pull the overhanging plastic wrap tightly over the cake. Place the pan in the freezer for at least 8 hours.
Remove the cake from the baking pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
Place one cup of whipping cream in a bowl and beat with an electric mixer at high speed until bubbles form on top. Gradually sprinkle in ¼ cup of powdered sugar and continue to beat until soft peaks form.
Spread the whipped cream on top of cake and serve immediately.
This Key Lime Icebox Cake is really easy to make yet it looks really impressive! I make this zesty treat regularly and my family loves it. If you make it, post some pics! Just don’t forget to tag #CookMeRecipes.
Loved the cream on the top so much I used it as frosting for some cupcakes the second time around.
Who knew you could make such a sweet dessert out of something so sour haha, awesome dudes.
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