Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Lime Sherbet Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 2 reviews

Lemon Lime Sherbet Bars are a refreshing frozen dessert featuring a buttery Ritz cracker crust layered with creamy vanilla ice cream and tangy lime sherbet, topped with a smooth, homemade lemon curd. Perfect for warm weather, these bars offer a delightful balance of sweet and citrus flavors with a creamy, icy texture.

  • Total Time: 3 hours 40 minutes
  • Yield: 15 servings

Ingredients

Crust

  • 3 cups Ritz cracker crumbs (~2 sleeves)
  • ½ cup granulated sugar
  • ¾ cup unsalted butter, melted

Ice Cream Layer

  • 1 quart vanilla ice cream, softened
  • 1 quart lime sherbet, softened

Lemon Curd Topping

  • 6 eggs
  • 2 cups granulated sugar
  • 2 cups lemon juice
  • ½ cup unsalted butter, melted

Instructions

  1. Prepare the Crust: In an ungreased 9×13-inch pan, combine 3 cups Ritz cracker crumbs, ¾ cup melted unsalted butter, and ½ cup granulated sugar. Press mixture firmly to form an even crust layer. Freeze until the crust is firm, approximately 30 minutes.
  2. Make Ice Cream Layer: With an electric mixer, combine softened vanilla ice cream and lime sherbet until well blended. Spread this mixture evenly over the frozen crust. Return to the freezer and freeze until firm, about 1 hour.
  3. Prepare Lemon Curd Mixture: In a large microwave-safe bowl, whisk together 6 eggs and 2 cups granulated sugar until smooth. Whisk in 2 cups lemon juice and ½ cup melted unsalted butter until fully combined.
  4. Cook Lemon Curd: Microwave the lemon curd mixture on high power for 3-5 minutes. After 3 minutes, whisk thoroughly and continue whisking every minute until the curd thickens and coats the back of a metal spoon. If any egg bits remain, strain the curd through a fine mesh sieve to smooth it out.
  5. Cool Lemon Curd: Cover the lemon curd and refrigerate until completely cool, around 30 minutes to 1 hour.
  6. Assemble Bars: Once the curd is cool, spread it evenly over the frozen lime sherbet layer. Cover and freeze the assembled bars for 3 hours or until fully set.
  7. Serve: Remove from the freezer and cut into squares just before serving.
  8. Storage: Store leftover bars in an airtight container in the freezer for up to three months.

Notes

  • Make sure the ice cream and sherbet are softened for easy mixing and spreading.
  • Microwave cooking times may vary – adjust accordingly and whisk frequently to prevent curdling.
  • Use fresh lemon juice for the best flavor in the lemon curd.
  • Press the crust firmly for a stable base to hold the layers.
  • For cleaner cuts, let bars sit at room temperature for 5 minutes before slicing.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/lemon-lime-sherbet-bars-recipe/