Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lemon Ice Cream Bars
Getting reviews...
- Level: Intermediate
- Total: 2 hr (plus overnight freezing)
- Active: 1 hr
- Yield: about 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 354
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 126 mg
- Sodium
- 156 mg
Bright, creamy and tangy, these ice cream bars are the ultimate summer treat for a crowd. A buttery toasted coconut shortbread forms the base, which is topped with a layer of creamy vanilla ice cream and finished with a homemade lemon curd. To make assembly easier, the lemon curd and cookie base can both be made ahead of time. Just plan for an overnight freeze so that they slice cleanly into neat squares.
- Level: Intermediate
- Total: 2 hr (plus overnight freezing)
- Active: 1 hr
- Yield: about 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 354
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 126 mg
- Sodium
- 156 mg
Ingredients
For the Cookie Base:
For the Lemon Curd and Assembly:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the cookie base: Preheat the oven to 325 degrees F. Lightly coat an 8-inch square baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides. Spray the parchment with cooking spray.
- Spread the coconut on a baking sheet and toast in the oven until golden, stirring once or twice, 15 minutes. Transfer to a food processor and let cool. Add the flour, confectioners’ sugar, salt and baking powder. Process until finely ground. Add the butter and pulse a few times to break it up. Add the egg yolk and continue pulsing until the dough clumps together. Transfer the dough to the prepared baking pan, top with a piece of plastic wrap and press the dough into the pan until it’s flat and even. Remove the plastic and bake the crust until it’s browned around the edges and set in the middle, about 20 minutes. Transfer to a rack and let cool for 30 minutes, then transfer to the freezer for 20 minutes.
- Meanwhile, make the lemon curd: Set a large bowl in another large bowl filled with ice water. Whisk the granulated sugar, lemon juice, lemon zest and salt in a medium saucepan. Whisk the whole eggs and yolks in a medium bowl, then whisk into the lemon mixture.
- Cook the mixture over medium heat, whisking constantly, until it thickens to the consistency of pudding, 7 to 9 minutes. Remove from the heat and whisk in the cold butter, one piece at a time. Strain the mixture through a fine-mesh sieve into the bowl set in the ice water (use a rubber spatula to push it through). Stir periodically for about 15 minutes to cool; keep chilled.
- Assemble the bars: Let the ice cream soften slightly at room temperature, 5 to 15 minutes, then spread it evenly over the chilled cookie base; smooth the top. (If the ice cream is too soft, return it to the freezer to firm up before you add the curd.) Spread the chilled lemon curd on top. Cover and freeze overnight.
- Run an offset spatula or paring knife around the edge of the pan, then lift the bars out of the pan using the parchment and cut into squares.
