Lemon Ice Cream Bars
- Level: Easy
- Yield: 9 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 625
- Total Fat
- 40
- Saturated Fat
- 20
- Carbohydrates
- 63
- Dietary Fiber
- 1
- Sugar
- 45
- Protein
- 6
- Cholesterol
- 199
- Sodium
- 196
- Total: 4 hr 40 min
- Prep: 4 hr 25 min
- Cook: 15 min
Ingredients
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
Directions
- 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.