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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.
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2
Stir in the butter, 1 piece at a time, with a wooden spoon.
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3
Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes.
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4
Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula.
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5
Stir in the lemon zest and salt.
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6
Fill a large bowl halfway with ice.
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7
Set the bowl of curd on the ice and let cool completely, stirring occasionally.
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8
Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides.
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9
Pulse the cookies in a food processor until finely crushed.
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10
Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
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11
Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom.
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12
Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top.
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13
Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
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14
Lift out of the pan using the overhanging foil.
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15
Cut into pieces and dust with confectioners' sugar.
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16
Photograph by Levi Brown
