Key Lime-Shortbread Icebox Cake

Layers upon layers of fresh lime, juicy cream cheese, and shortbread create a delicious no-bake pie with a stunning serve. A thin layer of pistachios adds a crisp flavor to each creamy, bright piece. The taste is light and sweet, making it the perfect end to a big holiday dinner. If you can't find lime juice, try Nellie's signature one & Joe's.
Prepare the lime curd cream: Whisk together the lime juice, sugar, cornstarch, egg yolks, and eggs in a large saucepan. Bring to a boil over medium-high heat and cook, whisking frequently, for 1 minute. Add the butter 1 tablespoon at a time, whisking until it melts and is completely absorbed after each addition.Pour the lime juice mixture through a fine mesh sieve into a bowl. Fill a large bowl with ice. Place a bowl of strained lime juice in ice. Using a rubber spatula, stir until cool.Prepare the cream cheese filling: Beat the heavy cream in a bowl with an electric mixer on high speed until medium peaks form, 2-3 minutes. In another bowl, whisk cream cheese, powdered sugar, and 2 teaspoons lime zest on high power until light and fluffy, about 2 minutes. Add the whipped cream to the cream cheese mixture and beat on medium speed until smooth, about 1 minute; set aside.Assemble the cake: Place 1 layer of shortbread cookies directly on the cake stand, arranged in an 8-inch circle. Top with a thin layer of lime curd. Sprinkle with a thin layer of pistachios; brush with a thin layer of cream cheese filling. Repeat the layers with the remaining shortbread, lime curd cream, pistachios and cream cheese filling, finishing with the cream cheese filling and reserving 2 tablespoons of pistachios for the top of the cake. Refrigerate until set, about 2 hours. Sprinkle the top of the cake with the remaining chopped pistachios and the desired amount of lime zest.