Key Lime Icebox Cake Recipe

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By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on January 18, 2023
Yield:
8 to 10 servings
Key Lime Icebox Cake

Ingredients

  • 3/4 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/8 teaspoon kosher salt

  • 4 large egg yolks

  • 2 cups half-and-half

  • 3 tablespoons butter

  • 2 tablespoons Key lime zest*

  • 1/2 cup fresh Key lime juice*

  • 45 graham cracker squares

  • 1 cup whipping cream

  • 1/4 cup powdered sugar

Directions

  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.

  6. *Regular (Persian) lime zest and juice may be substituted.

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