Key Lime Icebox Cake

Mary Allen Perry, Southern Living AUGUST 2013

Key Lime Icebox Cake

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup granulated sugar

  • ¼

    cup cornstarch

  • teaspoon kosher salt

  • 4

    large egg yolks

  • 2

    cups half-and-half

  • 3

    tablespoons butter

  • 2

    tablespoons Key lime zest*

  • ½

    cup fresh Key lime juice*

  • 45

    graham cracker squares

  • 1

    cup whipping cream

  • ¼

    cup powdered sugar


1. Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-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. 2. 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.) 3. Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours. 4. Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour. 5. 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. *Regular (Persian) lime zest and juice may be substituted.


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