If you’re searching for the perfect summertime dessert to enjoy by the beach, look no further!
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.
(Crackers will not completely cover bottom.)
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.
Lift cake from pan, and place on a platter; discard plastic wrap.
Cover loosely; let stand 1 hour.
Spread on top of cake.
*Regular (Persian) lime zest and juice may be substituted.
