Ingredients
- For that crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- For that filling:
- 6 extra-large egg yolks, at 70 degrees
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- two tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (four to five limes)
- For that decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla flavoring
- Thin lime wedges
Directions
Preheat the oven to 350 levels F.
For that crust, combine the graham cracker crumbs, sugar, and butter inside a bowl. Press right into a 9-inch cake pan. ensuring the edges and also the bottom are a level thickness. Bake for ten minutes. Let it awesome completely.
For that filling, beat the egg yolks and sugar on high-speed within the bowl of the electric mixer fitted having a paddle attachment for five minutes, until thick. Using the mixer on medium speed, add some condensed milk, lime zest, and lime juice. Pour in to the baked cake covering and freeze.
For that decoration, beat the heavy cream on high-speed within the bowl of the electric mixer fitted using the whisk attachment until soft peaks form. Add some sugar and vanilla and beat until firm. Spoon or pipe decoratively to the cake and decorate with lime. Freeze for many hrs or overnight.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
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