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Home » dessert

A Special Key Lime Pie Cake and Joyful Steps

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key lime pie cake

Key Lime Pie Cake

Of course, grief comes in many different forms cancer being one of them. Losing ones hair, a breast, a voice....a loss is a loss is a loss. It's terrifying. I remember Bill's only fear of being sick was the possibility of leaving his children too soon....fatherless. He never could have imagined he would live only to lose his son. It just is not natural for a parent to lose a child.

my husband and kids in San Diego
Key lime pie cake.

But today we celebrate because we can. The goal continues to be to bring joy back into our lives. One joyful step at a time. It's Bill's birthday week and what is not to celebrate. I am so very thankful to have the guy still around. If you need the voice of hope when it comes to cancer one can certainly look towards him. Back in 1998 he was given a 25% chance of surviving 5 years. It's wonderful to beat the odds. 

key lime curd filling

Let's eat cake, but not just any cake. We are having tart, pucker power, key lime pie cake. It takes a few steps to put this yummy concoction together, but if you like tart this Key Lime Pie Cake will make you happy. I guarantee! Bake this cake and feel the joy.

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Key Lime Pie Cake


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  • Author: Lisa Keys
  • Total Time: 1 hour 20 minutes
  • Yield: serves 12
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Description

Everything you love about key lime pie in a moist cake.


Ingredients

Key Lime Curd

1 ½ cups sugar

1-cup key lime juice

4 eggs

1 stick unsalted butter, sliced into 8 tablespoons

Lime Scented Cake

1-cup cake flour

¾ cup all purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 sticks unsalted butter, softened

1 ½ cups sugar

grated zest of two limes

4 eggs, room temperature

2 tablespoons key lime juice

Lime Meringue Butter Cream

3 egg whites

10 tablespoons sugar

10 tablespoons unsalted butter

1-tablespoon key lime juice

pinch salt

finely crushed graham cracker crumbs for garnish


Instructions

Key Lime Curd 

  1. Whisk sugar, key lime juice and eggs in saucepan over low heat until sugar dissolves.
  2. Add butter and continue whisking until curd thickens and begins just to bubble; cook 1 more minute.
  3. Remove from heat and strain through a fine mesh to remove any bits of over cooked egg.
  4. Cover and chill. Makes 3 cups.
  5. For the Lime Scented Cake: Heat oven 350F. Spray three 9-inch cake pans with no-stick baking spray. Line bottom of pans with parchment paper circles. Spray parchment with baking spray.
  6. In bowl, whisk both flours, baking powder and salt; set aside.
  7. In stand mixer bowl, beat butter, sugar and zest until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add lime juice; blend well.
  8. Fold in flour mixture by hand until fully incorporated.
  9. Divide batter evenly among prepared pans.
  10. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. 
  11. Turn out the cakes onto a wire rack, peel off the paper; cool completely. 
  12. For the Lime Meringue Butter Cream:Place egg whites and sugar in the metal bowl of a stand mixer. Place the bowl over a pan of simmering water. Whisk the egg whites and sugar until the sugar dissolves and the mixture reaches 140F on an instant read thermometer.
  13. Transfer bowl to stand mixer and using the whisk attachment at medium speed whisk mixture to stiff peaks. The bowl should now feel cool.
  14. Switch whisk attachment to paddle attachment.
  15. Reduce speed to a notch lower and start adding butter, 1 tablespoon at a time, making sure each tablespoon is well mixed before adding another. It may look curdled, but that is normal.
  16. Now beat for 10 to 15 minutes until smooth.
  17. Add lime juice and salt; beat well.
  18. Place 1 cake layer on serving plate; top with ⅓ of the lime curd.
  19. Place second cake layer on top and spread with half of the remaining lime curd.
  20. Top with remaining cake layer and remaining curd leaving an edge of about ½-inch.
  21. Place about ½ to 1 cup of butter cream into a piping bag with a star tip.
  22. Spread remaining butter cream on sides of cake.
  23. Pipe butter cream around top edge of cake and at bottom edge.
  24. Dust cake rim and sides with finely crushed graham crackers.
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Keywords: key lime, curd, cake, meringue, graham crackers, pie

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can't wait to see what you've made!

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Reader Interactions

Comments

  1. Sarah Poulin

    August 24, 2014 at 6:04 pm

    Looks great! Happy Birthday Mr. Keys!!! My dad would have loved this one as well!

    Reply
    • lisakeys64

      August 24, 2014 at 8:22 pm

      Your dad liked my tomato-basil soup, too

      Reply
  2. Carol

    August 24, 2014 at 6:21 pm

    Oh wow, now THAT's a CAKE!! Happy Birthday to Bill!!

    Reply
    • lisakeys64

      August 24, 2014 at 8:20 pm

      I think I can thank you for getting me into cake decorating

      Reply
  3. Ronna F

    August 24, 2014 at 7:35 pm

    The cake looks and sounds so delish! Hope Bill has a wonderful birthday!!!!

    Reply
    • lisakeys64

      August 24, 2014 at 8:20 pm

      the cake is a project but worth it

      Reply
  4. Ann

    August 24, 2014 at 7:53 pm

    Happy happy birthday to Bill! This cake looks incredibly good. I've gotta try that meringue buttercream...yum 😉

    Reply
    • lisakeys64

      August 24, 2014 at 8:19 pm

      it is a very silky and luxurious buttercream which is perfect against the tartness of the curd...and easier than the Italian version

      Reply
  5. Daryl

    August 24, 2014 at 8:02 pm

    Happy Birthday! You will enjoy many more

    Reply
    • lisakeys64

      August 24, 2014 at 8:17 pm

      thanks-hope to see you soon

      Reply
  6. Sallie

    August 24, 2014 at 8:55 pm

    We will celebrate on island. Birthdays are always extraordinary, like your expertise in the kitchen Lisa.
    Happy Birthday Bill! Your the man testing those recipies. You have impeccable taste....but you already know that, proof is in those winning;). X0

    Reply
    • lisakeys64

      August 25, 2014 at 8:31 am

      Thanks, Sallie. We are so looking forward to the joyful moments on Nantucket celebrating Charlotte & Ben

      Reply
  7. Danielle

    August 24, 2014 at 10:42 pm

    Happy Birthday to Bill!!!! And what a moving and triumphant story for him!! I'm glad you still have him around 🙂

    Reply
    • lisakeys64

      August 25, 2014 at 8:34 am

      Very grateful for the good things we have

      Reply
  8. theculinarycellar

    August 24, 2014 at 11:10 pm

    Happy birthday to your Bill! The cake looks amazing. Wonderful and heartfelt blog, as always. I tweeted and pinned, too.

    Reply
    • lisakeys64

      August 25, 2014 at 8:35 am

      Thanks for the Tweet & Pin--still trying to learn how those things work. You inspire me!

      Reply
  9. Cristen

    August 30, 2014 at 11:31 pm

    Lisa, this cake looks delicious... special cake for special family. 🙂

    Reply
    • lisakeys64

      August 31, 2014 at 7:37 am

      Coming from a great baker like you I so appreciate the compliment.

      Reply

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