Sherbert Desert with Lemon Curd

By mirandavoegeli

Ingredients

• Crust:
• 1 1/2 cups Ritz cracker crumbs
• 4 tablespoons sugar
• 7 tablespoons melted butter
• Filling:
• 1 quart raspberry sherbet, softened
• 1 quart vanilla ice cream, softened
• Lemon Curd:
• 4 tablespoons lemon juice
• 1 cup sugar
• 6 tablespoons butter
• 2 eggs, beaten

Preparation

Step 1

Make Crust:

Stir together Ritz cracker crumbs with sugar and melted butter until moistened. Press into a 9 x 13 inch pan.


Make Filling:

Mix sherbet and ice cream. Pour over crust and freeze until hardened.


Make Lemon Curd:

Combine lemon juice, sugar, butter, and eggs in a small saucepan. Cook on low heat, stirring continuously until thick. Cool completely. Spread over ice cream/sherbet mixture. Freeze until hardened.