Melissa's sent us an amazing selection of produce for this event and the thing I was most excited about was the Key limes. I zested and juiced them and turned them into curd.
Next up, I took heavy cream and Dixie Crystals Powdered Sugar and whipped it up with Taylor & Colledge Vanilla Bean Paste. I spread some into a loaf pan lined with Glad Press and Seal.
I topped that off with a layer of Nairn's Oat Grahams. I used the original variety but it would be fantastic with the ginger too!
I used a cookie scoop to add the Key lime curd and then spread it out with an offset spatula, stopping a little short of the edges.
I repeated this until there were four layers of Oat Grahams and curd and ended with the whipped cream. I covered it with Glad Press and Seal and placed it in the refrigerator. You want it to chill for a minimum of eight hours, overnight is better.
To serve, peel off the wrap, and then place your serving platter on top of the loaf pan. Flip it over and then remove the loaf pan off. Gently peel off the remaining wrap. Decorate the top as desired, I used Oat Graham crumbs and Key Lime zest.
Use a serrated knife to get nice clean slices. I dipped it in hot water and wiped it off in between each slice. You can see the lovely layers of whipped cream, Key lime curd and Oat Grahams.
This would be great with any type of curd like lemon, orange, blueberry! Or you could go chocolate pudding with the chocolate chip Oat Grahams and decorate with some mini chocolate chips or chocolate shavings.
Key Lime Icebox Cake
- 2c heavy whipping cream
- 4T Dixie Crystals powdered sugar
- 1 teaspoon Taylor & Colledge Vanilla Bean Paste
- 3 large eggs, lightly beaten
- 2 cups Dixie Crystals granulated sugar
- 3/4 cup Key lime juice
- 2 teaspoons grated Key lime zest
- 1 cup butter, cubed
- 12 Nairn's Oat Grahams plus additional for garnish
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended.
- Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil.
- Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
- Combine heavy cream, powdered sugar and vanilla bean paste in the chilled bowl of a stand mixer. Beat on high for 4 to 5 mins or until medium peaks form.
- Line a 9x5 loaf pan with plastic wrap with several inches overhanging onto the sides.
- Spread 1/4 of the whipped cream in the bottom of the loaf pan. Place 4 of the oat graham crackers in the bottom of the dish. Dollop with Key lime curd (I use a small cookie scoop).
- Repeat the layers until you have 4 layers of grahams/curd and end with the whipped cream. Garnish the cake with key lime zest or graham cracker crumbs, if desired.
- Cover loosely and refrigerate for at least 4 hours or up to overnight.
Curd recipe adapted from: https://www.tasteofhome.com/recipes/zesty-lemon-curd/
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D's Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we're celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Friday #SpringSweetsWeek Recipes
- Almond Scones from Palatable Pastime
- Blood Orange Creamsicle Cupcakes from Hezzi-D's Books and Cooks
- Carrot Cake Cookies from Eat Move Make
- Carrot Cake Poke Cake from Cheese Curd In Paradise
- Cinnamon Butterscotch Pear Chips from Blogghetti
- Coconut Vanilla Bean Panna Cotta with Mango Coulis from The Spiffy Cookie
- Easter Bunny Cupcakes from Kathryn's Kitchen Blog
- Easter Egg Macarons from Jen Around the World
- Easy Berry Semi Naked Cake from Red Cottage Chronicles
- Ginger Pear Turnovers from Cindy's Recipes and Writings
- Key Lime Icebox Cake from Jolene's Recipe Journal
- Key Lime Pound Cake from Devour Dinner
- Key Lime Whoopie Pies from Karen's Kitchen Stories
- Lemon Lavender Fudge from That Recipe
- Mango Pear Crisp from Sweet Beginnings
- Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor's Adventures
- Meyer Lemon Posset from Shockingly Delicious
- Ombre Cakes from Art of Natural Living
- Stem Ginger Mango Cheesecake Parfait from Magical Ingredients
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn's for your generosity. We have an incredible giveaway with six amazing prizes that you can read about here.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.