This no-bake recipe for Key Lime Icebox Cake is perfect for summer, but that didn't stop me from making it in January. Why not? It combines two of our family's favorite desserts – Key lime pie and icebox cake. I've always made it with graham crackers (as pictured below), but you can also make it with Maria Cookies.
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Convenient Ingredients
I spotted the original Key Lime Icebox Cake recipe over a year ago in Southern Living where they topped it with freshly sweetened whipped cream. I cheated a little and used Nellie and Joe's Key Lime Juice and light non-dairy whipped topping, but other than that I was pretty true to the recipe.
A Frozen Icebox Cake
My mother always used the term "icebox" in reference to the refrigerator, but this "icebox" cake is kept in the freezer. When ready to serve, you plop out the frozen cake, decorate it with whipped cream and cut it into squares. Another way to do it is to cut the frozen cake into squares, wrap them individually and plate as needed for single serving desserts. That’s what we did, which means we’ll eat this over a period of weeks. Next time I might try halving it and assembling it in a loaf pan.
Ingredient Notes
This is a pretty simple ingredient list. One thing to note is that it calls for 4 egg yolks and no whites, so if you are looking to use up some extra egg yolks, this recipe might be useful.
Recipe
Key Lime Icebox Cake
Ingredients
- ¾ cup granulated sugar (150 grams)
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 4 large egg yolks (70 grams)
- 2 cups half & half
- 3 tablespoons unsalted butter, cut into chunks (42 grams)
- 2 tablespoons lime zest
- ½ cup bottled Key lime juice I used Nellie and Joe’s or fresh lime juice
- 45 graham cracker squares
- 2 cups sweetened whipped cream or whipped topping
Instructions
- In a large saucepan, combine the sugar, cornstarch and salt.
- In a mixing bowl, preferably one with a spout, whisk together the yolks and half & half. Whisk the half & half mixture gradually into the sugar mixture. Set over medium heat and whisk continuously until mixture thickens. When mixture thickens, set time for 1 minute and continue whisking. Remove from heat and add butter and lime zest, whisking until butter has melted. Whisk in the lime juice. Pour into a metal bowl, set the metal bowl in a larger bowl of ice water. Let sit for about 10 minutes, stirring off and on until mixture is cool.
- To assemble, Llne an 8 inch square pan with plastic wrap leaving about 4 inches of overhang.
- Lay 9 graham cracker squares on the bottom of the pan, sides touching.
- Spread about a quarter of the lime mixture over the graham crackers. Repeat until you have 4 layers of filling and 5 layers of graham crackers.
- Bring plastic wrap tightly up and around cake and freeze for about 8 hours or overnight.
- To serve, lift from pan and set on a plate. Spread sweetened whipped cream of whipped topping over the top layer of graham crackers. Cut into large squares.
Randi says
I have some lemon curd from Williams Sonoma, I think I'll whip up a tiny cake for two for tonights dessert.
Stephanie says
Thanks for sharing this! It made a great birthday cake alternative and everyone loved it.
Anna says
Hi Jenny,
I have some of that lime oil, too. It adds lime flavor, but it doesn't add that little punch of tartness that the zest adds. My advice is to buy some limes and use the zest, then add about 1/8 teaspoon of the oil in addition to the zest just to punch up the flavor. If you want to avoid the limes altogether, 1/4 teaspoon of oil is supposed to be equal to 1 teaspoon of zest. For 2 tablespoons of zest (6 teaspoons), you'd need 1 1/2 teaspoons of oil.
jenny says
Question....I purchased lime oil to make the key lime pie recipe you had a month or so ago. Could some of the lime oil be used in place of grated zest? If so,his much? I'd like to get some more uses from the oil.
Thanks!
d says
Thank you! Will definitely try this.
Anna says
D, I was wondered the same thing. The answer is yes, they do soften up even though they are frozen.
d says
Do the layers of graham crackers soften up like they do in eclair cake, or do they stay firm since this is being frozen instead of refrigerated? Sounds fabulous!!
June Burns says
Mmm that looks scrumptious! I love key lime pie, this icebox cake variation sounds great too 🙂