Key Lime Icebox 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

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.

sugar, cornstarch, kosher salt, egg yolks, butter, lime zest, fresh key lime juice, graham cracker squares, whipping cream, powdered sugar

Taken from www.myrecipes.com/recipe/key-lime-icebox-cake (may not work)