Lemon Ice Cream Bars

Total Time:
4 hr 40 min
4 hr 25 min
15 min

9 bars

  • For the lemon curd:
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 cup fresh lemon juice
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1/2 teaspoon grated lemon zest
  • Pinch of salt
  • For the bars:
  • Cooking spray
  • 2 5 -to-6-ounce boxes shortbread cookies
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon grated lemon zest
  • 2 pints vanilla ice cream, slightly softened
  • Confectioners' sugar, for dusting
  • Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.

  • Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.

  • Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.

  • Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.

  • Photograph by Levi Brown

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    This recipe is featured in:

    Comforting Desserts