Key Lime Icebox Cake
This Key Lime Icebox Cake is sweet, tangy, and oh so easy to make. It’s the perfect dessert for summer because you don’t have to worry about turning the oven on and heating up the house.
Not only this is icebox cake super easy to make, but it’s also light and refreshing. Which means that it’s perfect for summer potlucks, cookouts, and parties. You could even make this sweet treat for holidays! Your friends and family will thank you!
Table of contents
❤️ Why You’ll Love This Recipe
- This key lime cake is the perfect summer treat.
- It’s light, refreshing, and oh so easy to make.
- You don’t need to turn on the oven or take time preparing a complex recipe – just mix together Plus, you can easily customize this cake with your favorite fruits and flavors.
🛒Ingredients
You only need a few simple ingredients to help you make this sweet treat. And, the best part is that you most likely already have most of these ingredients on hand, which means that you won’t have to spend a lot of money at all at the grocery store.
- sugar
- cornstarch
- egg yolks
- half-and-half
- butter
- key lime zest
- key lime juice
- graham crackers
- heavy whipping cream
- powdered sugar
See the recipe card below for quantities.
🔪 How to Make Key Lime Icebox Cake
Making this dessert is so simple. Just follow the step-by-step instructions and you will will have a creamy yet lime-flavored dessert to serve your family and guests in no time at all.
Step 1: Mix the sugar and cornstarch
In a medium saucepan whisk together the sugar and cornstarch.
Step 2: Whisk the egg yolks and half and half
In a bowl whisk together the egg yolks and half and half.
Step 3: Add the eggs into the sugar mixture
Turn the heat to medium and whisk the egg mixture into the sugar mixture.
Step 4: Boil the egg mixture
Bring to just a boil while whisking constantly. Let bubble for 1 minute. Remove from heat.
Step 5: Stir in the butter and lime
Whisk in the butter, lime zest and lime juice. Set aside to cool for 10 minutes.
Step 6: Prepare your baking dish
Meanwhile line an 8×8 square baking dish with plastic wrap.
Step 7: Add the graham crackers
Place your graham crackers down the bottom of the pan, I did 3 across and then broke apart some to fit the end of the pan.
Step 8: Build the layers
Spoon 3/4 cup of the custard over crackers and spread over the crackers. Repeat 3 times ending with a top layer of crackers.
Step 9: Chill the cake
Cover the top with plastic wrap and freeze for 8 hours or overnight.
Step 10: Thaw the cake
Remove the cake from the pan and plastic wrap and place on a plate or platter and let thaw for 1 hour.
Step 11: Make the whipped cream
Meanwhile make the whipped topping by beating the heavy whipping cream and powdered sugar together with an electric mixture until you get soft peaks.
Step 12: Top the cake before serving
Spread the whipped topping on the top of the cake and garnish with lime zest and lime slices if desired.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Fruits: Add fresh or canned fruit such as peaches, pineapple, blueberries or mango to the custard.
- Cookies: Use a different type of cookie instead of graham crackers, like vanilla wafers, gingersnaps or cinnamon sugar cookies.
- Chocolate: Make it more indulgent by adding chocolate chips or a drizzle chocolate ganache on the top.
If you love no bake lime desserts for summer like this one, then next you will want to make this No Bake Key Lime Cheesecake recipe. It’s creamy, easy to make and super delicious.
🥄 Equipment
To make this delicious no bake dessert you will need a few kitchen tools. Gather these tools and get ready to enjoy this lime cake recipe.
- 8×8 baking dish
- medium saucepan
- medium bowl
- whisk
- hand mixer
- large bowl
🥫 Storage
Storage – This cake should be stored in the refrigerator for up to 3 days.
💭 Tips
Here area few tips that you can use to make sure that this recipe turns out perfectly for you every time that you make it.
- If you can’t find key limes or key lime juice, regular limes will work also.
- Instead of making homemade whipped cream you can skip this step and use store-bought whipped topping instead. Just make sure that you thaw it first.
- Lining your baking dish with parchment paper or plastic wrap will help you remove this cake smoothly for even cutting.
⁉️ FAQ
Do you have questions about this Key Lime Icebox Cake? Here are some answers to common questions.
Yes, you can make this recipe up to 24 hours before serving. Just be sure to cover the top with plastic wrap and store it in the fridge until ready to serve.
Key limes are smaller, have a thinner rind and have a more tart flavor than regular limes. They are also, usually slightly lighter in color than regular limes.
Yes, you can use other fruits such as oranges or lemons for the custard layer if you prefer.
🍽 More Lime Recipes
Do you enjoy lime, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Key Lime Ice Box Cake
Equipment
- mixing bowls
- Saucepan
- 8×8 baking dish
- plastic wrap
Ingredients
- ¾ cup 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 powdered sugar
Instructions
- In a medium saucepan whisk together the sugar and cornstarch.
- In a bowl whisk together the egg yolks and half and half.
- Turn the heat to medium and whisk the egg mixture into the sugar mixture.
- Bring to just a boil while whisking constantly. Let bubble for 1 minute. Remove from heat.
- Whisk in the butter, lime zest and lime juice.
- Set aside to cool for 10 minutes.
- Meanwhile line an 8×8 square baking dish with plastic wrap.
- Place your graham crackers down the bottom of the pan, I did 3 across and then broke apart some to fit the end of the pan.
- Spoon 3/4 cup of the custard over crackers and spread over the crackers.
- Repeat 3 times ending with a top layer of crackers.
- Cover the top with plastic wrap and freeze for 8 hours or overnight.
- Remove the cake from the pan and plastic wrap and place on a plate or platter and let thaw for 1 hour.
- Meanwhile make the whipped topping by beating the heavy whipping cream and powdered sugar together with an electric mixture until you get soft peaks.
- Spread the whipped topping on the top of the cake and garnish with lime zest and lime slices if desired.
