Magic Florida Lime Icebox Cake
Ingredients
1 cup fine graham cracker crumbs (12 to 14 – 2 1/4-inch crackers)
3 tablespoons butter, melted
2 eggs, separated
1 (15-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup fresh Florida Lime Juice and 1 tablespoon grated lime rind or 1 (6-ounce) can fresh-frozen Florida Limeade
1/4 teaspoon vanilla extract
1/4 cup sugar
3 to 4 drops green pure food coloring
Method
Combine crumbs and butter. Reserve 1/4 cup mixture. Press remaining mixture on bottom and sides of buttered refrigerator tray; chill. Beat egg yolks until thick and light in color; mix with sweetened condensed milk. Add Lime Juice or Limeade, rind, and vanilla; stir until mixture thickens. If desired, tint pale green. Beat egg whites into soft peaks; gradually add sugar; beat until stiff but not dry. Fold into Eagle Brand-lime mixture. Pour into the tray. Border with reserved crumbs. Decorate top with lime peel. Freeze until firm – 4 to 6 hours.
Magic Lemon Icebox Cake
Ingredients
1 cup finely crushed chocolate cookie crumbs (about 16 2 1/4-inch wafers)
6 tablespoons sugar
2 tablespoons butter, melted
2 eggs, separated
1 (15-ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon grated lemon rind
1/4 teaspoon almond extract
1/2 cup Sunkist fresh lemon juice
Method
Combine crumbs, 2 tablespoons of the sugar, and butter. Press 1 cup of mixture on bottom and sides of buttered refrigerator tray; chill. Reserve remaining crumbs for top. Beat egg yolks until thick; add Eagle Brand. Add rind, lemon juice, almond extract, stir until thick. Beat egg whites; gradually add remaining sugar and beat until stiff. Fold into Eagle Brand and lemon mixture. Pour into the tray. Top with crumbs. Freeze until firm – 4 to 6 hours.
