KEY LIME PIE CAKE

This cake has several components, most of which can (and should) be made ahead. Final assembly will ideally take place the same day the cake is served, but the cake can be stored in the fridge for up to 2 days.

Photo by Denise G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Key lime curd

  • 1 1/2 1 1/2

    1/2 cups granulated sugar

  • 4

    zest of 4 limes

  • 1 1

    1 cup Key Lime juice

  • 4 4

    4 large eggs

  • 8 8

    8 tablespoons unsalted butter, cut into tablespoon-sized pieces

  • to to 160°F

    except butter to a saucepan over Low heat. Whisk to combine. Add butter. Continue whisking gently but constantly, heating slowly, until curd thickens and reaches 160°F on an instant read thermometer. Remove from heat.

  • to to 1

    curd, pour through a fine mesh strainer. Transfer to a storage container. Cover and refrigerate overnight before use. Curd keeps up to 1 week in the fridge.

  • Lime scented white cake

  • 2 1/4 2 1/4

    1/4 cups cake flour

  • 1 1

    1 tablespoon baking powder

  • 1/2 1/2

    1/2 teaspoon salt

  • 1 1/4 1 1/4

    1/4 cups buttermilk

  • 4 4

    4 large egg whites

  • 1 1

    1 tablespoon lime juice

  • 1 1/2 1 1/2

    1/2 cups sugar

  • 1

    zest of 1 lime

  • 1 1

    1 stick (8 tablespoons) unsalted butter, room temperature

  • 1/2 1/2

    1/2 teaspoon vanilla extract

  • to 350°F. 9-inch

    350°F. Spray two 9-inch round cake pans with baking spray.

  • 2-cup

    together cake flour, baking powder and salt in a small bowl. In a 2-cup measuring cup, first measure out buttermilk, the whisk in egg whites and lime juice.

  • 350°F 30-35 5 to

    pans. Bake at 350°F for 30-35 minutes, or until toothpick in the center comes out clean. Cool in pans for 5 minutes, then invert cakes onto a cooling rack to cool completely.

  • Can Can be made ahead. If making ahead, wrap each layer tightly in plastic wrap and place in a zip top bag. Can be stored at room temperature for a day, or frozen for several weeks.

  • Graham Cracker Crumble

  • 6 6

    6 graham crackers

  • pinch pinch of salt

  • 2 2

    2 Tablespoons brown sugar

  • 4 4

    4 Tablespoons unsalted butter, melted

  • to 350°F.

    to 350°F. Line a baking sheet with a Silpat or parchment paper.

  • to

    graham crackers into quarters and pulse in a food processor until reduced to fine crumbs. Add salt and brown sugar. With processor running, pour in melted butter. Pulse until mixture resembles wet sand.

  • Lime Swiss Meringue Buttercream

  • 6 6

    6 large fresh egg whites

  • 1 1/4 1 1/4

    1/4 cup granulated sugar

  • 2 1/2 2 1/2 1-Tablespoon

    sticks unsalted butter, room temperature, cut into 1-Tablespoon cubes

  • 1 1

    1 teaspoons pure vanilla extract

  • 1 1

    1 tablespoon key lime juice

  • lime zest

  • Pinch Pinch of salt

  • Once smooth, add vanilla, lime juice, salt and zest. Beat until smooth.

Directions

Prepare key lime curd according to directions below at least one day (up to 3 days) ahead. Bake cake layers according to directions. Cool completely before frosting. Prepare the Lime Swiss Meringue Buttercream according to directions. To assemble, place one cake layer (top side up) on a cake plate or board. Place about 3/4 cup of buttercream in a piping bag with a large round tip. Pipe frosting around top edges of cake to create a border of frosting. Fill in center with 1/2 cup or more of Key Lime Curd. Place other cake layer (top side down) on top. Spread of thin layer of buttercream over top and sides of cake to form a crumb coat. Refrigerate cake for 30 minutes to 1 hour. Place 1/4 to 1/2 cup of frosting in a piping bag with a star tip. Spread the remaining frosting evenly over top and sides of the cake. Press Graham Cracker Crumble into sides of cake. Spread about 1/2 cup of Key Lime Curd over top of cake, leaving 1/2-inch border. Pipe stars around top edge border.

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