Key Lime Icebox Cake
Key Lime Icebox Cake is made with layers of Key lime flavored pastry cream and graham crackers. It is a frozen cake.
Servings 8
Cost 5
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.