
Easy Key Lime Icebox Cake
User Reviews
5.0
9 reviews
Excellent

Easy Key Lime Icebox Cake
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Excite your taste buds with this flavorful key lime icebox cake made with graham crackers, key lime curd, and whipping cream.
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Ingredients
Key Lime Icebox Cake
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 cups half and half
- 3 TBS butter
- 2 TBS key lime zest about 5-6 key limes
- ½ cup key lime juice about 4 key limes
- Graham crackers
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
Key Lime Icebox Cake
- In a medium saucepan add the sugar and cornstarch together and whisk until evenly combined.
- Turn the stove to medium heat and slowly add in the egg yolk and half and half mixture. Bring to a boil, whisking constantly.
- Once boiling, let the mixture bubble for one minute, then immediately remove the saucepan from the heat and whisk in the butter, key lime zest, and key lime juice. Keep whisking until the ingredients are completely incorporated into the mixture.
- Line an 8x8 square baking dish with plastic wrap, including the sides.
- Line the bottom of the 8×8 pan with a single layer of graham crackers. It’s easiest to line them three across and then break a few apart to fill in the ends.
- After the key lime curd has cooled for 10 minutes, spoon roughly 3/4 cup curd over the top of the crackers to create an even layer of key lime curd.
- Repeat with three more layers of graham crackers and custard, add the last layer of graham crackers over the fourth layer of custard. Then cover the pan and place in the freezer for at least eight hours or overnight.
- Just before serving, remove the cake from the freezer and using the plastic wrap, carefully remove the cake from the pan. Allow to thaw for an hour. t
- Top with whipped cream. Slice and garnish with key lime zest and key lime wedges if desired for seving.
Whipped Cream
- Add the whipping cream and powdered sugar to a medium bowl and mix with a hand mixer on medium high speed (or in a stand mixer) until soft peaks form.
Notes
- Play around with the flavors by making a lemon and honey curd instead of key lime. Or add a layer of sweetened condensed milk on the graham crackers before the curd for added sweetness.
- Store in an airtight container in the fridge for up to three days.
- Store in the freezer for up to one month. Allow the cake to thaw for at least an hour before eating if you freeze.
Nutrition Information
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Calories
314kcal
(16%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
145mg
(48%)
Sodium
75mg
(3%)
Potassium
124mg
(4%)
Fiber
0.1g
(0%)
Sugar
23g
(46%)
Vitamin A
818IU
(16%)
Vitamin C
5mg
(6%)
Calcium
89mg
(9%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 314 kcal
% Daily Value*
Calories | 314kcal | 16% |
Carbohydrates | 28g | 9% |
Protein | 4g | 8% |
Fat | 22g | 34% |
Saturated Fat | 13g | 65% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 6g | 30% |
Trans Fat | 0.2g | 10% |
Cholesterol | 145mg | 48% |
Sodium | 75mg | 3% |
Potassium | 124mg | 3% |
Fiber | 0.1g | 0% |
Sugar | 23g | 46% |
Vitamin A | 818IU | 16% |
Vitamin C | 5mg | 6% |
Calcium | 89mg | 9% |
Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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