Wednesday, July 30, 2014


So I decided to get a little bit domestic and make this yummy treat. I was standing in line at the grocery store and saw the recipe on the "Better Homes and Gardens" magazine cover and couldn't help myself.  I was surprised by how simple it was to make and honestly, it was BEYOND delicious! Such a good treat for a hot summer day. ENJOY! 

MAKES: 25 Servings  
PREP: 30 Minutes 
 BAKE: 12 Minutes 350º F  
Freeze: 4 Hours 

INGREDIENTS:1/2 cup butter, softened3/4 cup sugar1 tablespoon finely shredded lemon peel1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/4 teaspoon salt1 egg1/2 teaspoon vanilla1 1/2 cups all-purpose flour1 1 3/4 quart container vanilla ice cream1 10-ounce jar (1 cup) lemon curd  

1. Preheat oven to 350º F  
2. Cover a 9x9x2 inch baking pan with tin foil and set aside for later. 
3. In a large mixing bowl beat butter and add sugar, lemon peel, baking soda, cream of tartar, and salt. 
4. Beat in egg and vanilla until completely mixed. 
5. Slowly begin mixing in all the flour.
6. Take half of this mixture and pat it into the bottom of your prepared pan. 
7. Bake for 12 minutes (or until browned). 
8. Use the foil to lift cookie from the pan and cool on wire rack. 
9. Allow pan to cool and then repeat with remaining dough. 
10. Place ice cream in a large bowl and allow it to soften. 
11. Add lemon curd to ice cream. 
12. Gently remove cookies from the tin foil. 
13. Line your pan with plastic wrap. 
14. Place one cookie on bottom of pan. 
15. Add ice cream mixture on top of bottom cookie. 
16. Place second cookie on top of the ice cream. 
17. Cover and freeze for at least 4 hours.  
18. Cut into squares. 
19. ENJOY! 

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