The weather is finally starting to warm up, and I can’t wait to “bake” my way through my favorite no-bake desserts. I’ve patiently been waiting to whip up this coconut delight, these chocolate-peanut butter dream bars, and this strawberry margarita pie. First up on the list is this key lime icebox cake. While I’m rather new to key lime desserts (they weren’t a staple growing up on Long Island, New York), I cross-tested the recipe last year and it was so good that I still think about it. This delicious dessert is creamy yet refreshing, with layers of graham crackers sandwiched between a key lime-infused whipped cream.
What Makes Key Lime Icebox Cake So Good
I love that this recipe calls for bottled key lime juice. There’s almost nothing I dread more in the world of cooking tasks than juicing a lot of citrus fruit. This smart ingredient pick makes it easy while ensuring my counters don’t get sticky.
But what really blew my mind was the key lime curd that you make in the microwave(!). All you have to do is whisk together sugar, egg, salt, key lime juice, and unsalted butter in a bowl and nuke it until it thickens. It’s honestly genius. Simply fold the curd into instant vanilla pudding mix and cold milk followed by whipped cream to make the perfect sweet, tart, and creamy filling. Layering this between graham crackers and finishing the whole thing with whipped cream delivers the ultimate summer dessert that’s perfect for bringing to any BBQ.
If You’re Making Key Lime Icebox Cake, a Few Tips
- Store-bought lime curd is delicious, too. While the microwavable lime curd is both quick and delicious, you can totally opt for a store-bought version if you want to keep things especially easy.
- Don’t fret if you can’t find key lime juice. Whether you can’t get your hands on key lime juice or even fresh key limes, you can substitute regular lime juice, which will make the cake slightly more zippy.
- Try it with Cool Whip. If you like, swap the homemade whipped cream with one thawed 8-ounce tub of the frozen whipped topping.