Signature Dessert

The last time Vince brought home a bag of meyer lemons, he made me a (much needed) sparkly lemon cocktail. Tasty.

This time, Vince brought home three bags of meyer lemons. And then one more. Oh, what to do with all these amazing lemons?

Cocktails, Chicken Saltimbocca, lemon bars. Check, check, check.

And then Vince and I wanted to bring a dessert to dinner at my parents' on Sunday night. This is what we came up with. I think it's going to be our signature dessert this Spring.

YOU'LL NEED:

8 x 8" pan

Lemon curd:
(We made a half recipe of this.)

Graham Cracker Crust:
(You want the crust to be thick, just like my grandma Vivian always made a double thick graham cracker crust for her cheesecake.)

1 1/2 cups (about 20 squares) graham crackers, finely crushed (in blender)
1/3 cup butter, melted (if you use unsalted butter, add a pinch of salt to the crust)
3 TB sugar

Heat oven to 350 degrees. Mix crumbs, butter and sugar. Press into your 8 x 8" pan. Bake
for 10 minutes and cool completely.

Vanilla ice cream:
About 1/2 a container of your favorite vanilla.

Once the crust is cool, spread softened vanilla ice cream on top of crust. Put in freezer for 10 minutes to firm up. Spread chilled lemon curd on top of the ice cream. Return to freezer. And yum. And enjoy.