I went this week to visit my mother, she has been a little under the weather lately. Mom wanted something simple, yet light to eat. We saw this recipe in Southern Living magazine, while waiting at one of her many doctor appointments. My family wanted me to whip it up for them. Well, I did and yes this is an awful picture, I know. I could freeze the cake for an hour and then slice it I would have a gotten a better picture one looking more like the one on the magazine. But, life is not always a magazine picture right? I was not sure I would like this dessert why well I am not a fan of packaged graham crackers. We tried it and it was really good light, fresh and somewhat tart…to my surprise I did like it and would even make it again….wow there I said it. Oh, I was just told I will have to make it again and yes it was good. Easy and a great item to make ahead and take to a pot luck or someone needing a little love. Try it and I think you will enjoy this little layered key lime ice box cake.
Key Lime Ice Box Cake
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
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.
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 squares. I did not uses as many as they did?
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.
Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
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.
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