Central Sierra
University of California
Central Sierra

Monthly Recipes

Store bought filled cookie
Store bought filled cookie

Perfect for a summer treat. These lemon curd ice cream sandwiches will be the hit of the party!

Lemon Bar Cookie Ice Cream Sandwiches

  • ½ cup butter, softened
  • ¼ cup sugar
  • 2 Tbsp finely shredded lemon peel
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 egg
  • ½ tsp vanilla
  • 1 ½ cups all-purpose flour
  • 1 ½ quarts vanilla ice cream
  • 10 oz lemon curd, about 1 cup


Preheat oven to 350. In a large bowl beat butter on medium speed for 30 seconds. Add sugar, 1 Tbsp lemon peel, baking soda, cream of tartar and salt. Beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour.

Pat half the dough into a foil-lined 9x9x2-inch baking pan. Bake for 12 minutes. Using foil, lift the cookie from the pan. Cool on a wire rack. Repeat with the remaining dough.

Soften ice cream. Fold in lemon curd and remaining lemon peel. Line the same baking pan with plastic wrap. Place one baked cookie square in pan. Spread with ice cream mixture. Top with remaining cookie square. Cover. Freeze for 4 hours. Cut into 25 squares while frozen. Roll sides in crushed lemon candies if desired. Wrap and freeze to store. Makes 25 servings.

*** Cooks Note: The picture above is store bought cookies. I prefer the taste of the homemade cookie (below). Plus, I like that it looks homemade; with love!

Homemade filled cookie
Homemade filled cookie

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