Categories: frozen desserts

Ingredients

• 1 cup PLUS 1 Tbsp. granulated sugar, divided
• 1/2 cup freshly squeezed lemon juice
• 6 egg yolks
• 11 Tbsp. butter, cut into pieces, divided use
• 2 tsp. finely grated lemon zest
• 7 whole (rectangle) graham crackers, finely crushed
• Pinch salt
• 3 cups lemon sorbet, softened
• 1 cup whipped cream

Directions

1. In a medium saucepan. whisk together 1 cup of the granulated sugar, the lemon juice and the egg yolks. Cook over low heat, whisking constantly, for 8 to 10 minutes or until thickened. Remove from heat. Stir in 8 tablespoons butter and the lemon zest, stirring until butter dissolves. Press a piece of plastic wrap directly to the surface of the lemon curd and let cool to room temperature, about 1 hour. (If necessary, the cooled curd

2. can be refrigerated for several hours.

3. Heat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving a couple of inches of overhang on two opposite sides.
4. Melt the remaining 3 tablespoons of butter. In the bottom of the prepared baking dish, combine the butter, crushed graham crackers, salt and the remaining tablespoon of sugar and mix well. Press mixture in bottom of pan. Bake 19 to 12 minutes or until lightly browned. Cool completely.
5. Spread softened sorbet evenly over the prepared crust. Spread the cooled lemon curd over the sorbet. Press a sheet of plastic wrap directly on the surface of the curd. Freeze 6 hours or until firm. Using the overhang as handles, lift frozen dessert from pan and place on a cutting surface. Cut into squares or bars. Serve with a dollop of whipped cream.

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