Key Lime Layered Icebox Cake (Southern Living)

By ctaubenheim

NOTE: * this needs to be in freezer for 8 hours & stand for 1 hour
before serving
** Add the lime juice once you've fully cooked the custard to
let the cornstarch thicken the mixture properly

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp kosher salt
• 4 large egg yolks
• 2 cups half and half
• 3 Tbsp butter
• 2 Tbsp key lime zest (regular Persian lime zest & juice may be used)
• 1/2 cup fresh key lime juice (see above)
• 45 graham cracker squares
• 1 cup whipping cream
• 1/4 cup powdered sugar

Preparation

Step 1

Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half & half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.

Meanwhile, line bottom and sides of an 8 inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)

Lift cake from pan and place on a platter, discard plastic wrap. Cover loosely, let stand 1 hour. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.