Lemon Cream Ice Cream Bars

INGREDIENTS:

2 pints Udderly Ridiculous Lemon Cream ice cream, slightly softened

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

Directions:

1) 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.

2) 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 pulse until the mixture starts coming together.

3) Combine the layers: 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.

4) Lift out of the pan using the overhanging foil. Cut into pieces and serve!