Key Lime Icebox Cake

By ctaubenheim

Ingredients

• 3/4C. granulated sugar
• 1/4 C. cornstarch
• 1/8 tsp. kosher salt
• 4 large egg yolks
• 2C. half and half
• 3 Tbsp butter
• 2 Tbsp key lime zest (reg lime zest & juice can be substituted)
• 1/2C. fresh key lime juice
• 45 graham cracker squares
• 1C. whipping cream
• 1/4C. powdered sugar

Details

Level of difficulty Average
Cost Average budget

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.

Step 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).

Step 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.

Step 4

Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely. Let stand 1 hour

Step 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.