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Key Lime Icebox Cake

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A refreshing, no-bake dessert that layers tangy key lime custard with graham crackers and whipped cream. Perfect for hot summer days with a balance of sweet and tart flavors.

Ingredients

¾ cup granulated sugar

¼ cup cornstarch

4 large egg yolks

2 cups half-and-half

3 tablespoons butter

2 tablespoons key lime zest

½ cup key lime juice

15 graham crackers

1 cup heavy whipping cream

¼ cup confectioners' sugar

Instructions

  1. In a small bowl, whisk together the egg yolks and half-and-half.
  2. In a medium saucepan, combine the granulated sugar and cornstarch.
  3. Gradually whisk the egg mixture into the sugar mixture.
  4. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
  5. Boil for 1 minute, then remove from heat.
  6. Stir in the butter, key lime zest, and key lime juice until the butter is melted and the mixture is smooth. Let cool for 10 minutes.
  7. Line an 8-inch square baking dish with plastic wrap, allowing excess to hang over the sides.
  8. Place a layer of graham crackers on the bottom, breaking to fit as needed.
  9. Spread ¼ of the custard over the crackers. Repeat three more times, ending with a cracker layer.
  10. Cover with plastic wrap and freeze for at least 8 hours or overnight.
  11. Beat the heavy whipping cream and confectioners' sugar until stiff peaks form.
  12. Remove cake from freezer, lift out using plastic wrap overhang, and spread whipped cream on top.
  13. Let sit at room temperature for a few minutes before slicing and serving.

Notes

  • Substitute key lime with lemon or orange for a different citrus flavor.
  • Use vanilla wafers instead of graham crackers for variety.
  • Top with toasted coconut for added texture and taste.
  • Store in the freezer for up to 1 week.
  • Let sit at room temperature for 10-15 minutes before slicing.
  • Use gluten-free graham crackers for a gluten-free version.

Nutrition

Find it online: https://recipesbyjanet.com/key-lime-icebox-cake/