Friday, July 27, 2012

Frozen Lemon Cream Bars

Creamy lemon bliss
Atop a buttery crust
Summer temptation

Frozen Lemon Cream Bars

Crust -
8 graham crackers, crushed into crumbs
44 Ritz crackers (1 sleeve), crushed into crumbs
3/8 cup (6 tbsp) powdered sugar
1/2 cup butter, butter

*Lemon Curd -
1 cup lemon juice (from about 6-8 lemons)
6 eggs
3 yolks
1 1/2 cups sugar
6 tbsp cold butter, cut into 1/2" pieces
3 tbsp heavy cream
3/4 tsp vanilla extract

8 oz tub Cool Whip, thawed

*You can use store-bought curd - you will need 20 oz.

1.  For the Crust: in a medium bowl, toss together the graham cracker crumbs, the Ritz cracker crumbs, and the powdered sugar.  

2.  Toss the melted butter with the crumb mixture until well blended.

3.  Press the crust into a 9" X 13" baking dish.  Cover and freeze.

4.  For the Curd: heat the lemon juice in a large saucepan set over medium heat.  Heat until hot, but not simmering.

5.  While the juice heats, whisk the eggs and yolks in a medium bowl.  Whisk in the sugar until smooth.

6.  Slowly whisk the hot lemon juice into the egg mixture.  Return the mixture to the pan.

7.  Cook over medium heat, stirring constantly, until the mixture reaches 170° (about 3 minutes).  Remove the pan from the heat.

8.  Stir in the butter until melted.  Stir in the cream and vanilla.

9.  Set a fine mesh strainer over a large heat-proof bowl.  Strain the mixture into the bowl.  Place plastic wrap directly on the curd (to prevent a skin from forming).

10.  Cover the bowl and allow the curd to cool completely.  Chill until all the way cold.

11.  Gently fold the cold lemon curd into the Cool Whip until no streaks remain.

12.  Spread the filling evenly into the cold crust.  Cover and freeze until firm (about 4 hours).  Serve!

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