1 cup heavy cream, chilled
1 tsp vanilla extract
1 tsp fresh lemon zest
3 Tbs lemon juice, divided
1 tsp fresh lime zest
3 Tbs lime juice, divided
1/2 cup sweetened condensed milk, divided
3 Tbs water
1 (4 oz) sleeve saltine crackers
lemon slices, for garnish
lime slices, for garnish
Step 1: Combine cream, vanilla, lemon zest, 1 1/2 teaspoons lemon juice, lime zest, 1 1/2 teaspoons lime juice, and 1/4 cup sweetened condensed milk in a large bowl. Beat with an electric mixer on low speed until mixture starts to froth, about 1 minute, then gradually increase to high speed and continue to beat until stiff peaks form, about 2 more minutes. Set aside.
Step 2: Whisk together 3 tablespoons water, remaining 1/4 cup sweetened condensed milk, and remaining 2 1/2 tablespoons lemon juice and remaining 2 1/2 tablespoons lime juice in a shallow bowl. Spread 1/3 cup of the whipped cream mixture on a long platter in a 9-inch-long and 2-inch-thick line.
Step 3: Place a few crackers in the condensed milk mixture to fully submerge and let sit for 30 seconds. Working with one of the soaked crackers at a time, shake off excess milk and spread about 1 to 2 teaspoons of the whipped cream to cover one side of the cracker. Stand upright on prepared platter. Repeat with remaining crackers, pressing each frosted cracker against the previous one to create a log. Frost top and sides of the cracker log with remaining whipped cream mixture. Insert several toothpicks into the log and cover loosely with plastic wrap, or cover with a large bowl. Refrigerate for at least 3 hours or up to 8 hours.
Step 4: When ready to serve, top with sliced lemon and lime. Slice on a diagonal to see all the layers.
