Frozen Lemon Cream Sandwiches

Lynnda Cloutier


This dessert is so easy to make. Mixing lemon curd and creme fraiche to make a filling for a frozen dessert sandwich is smart thinking. Once frozen, the beautiful pale yellow filling remains soft and creamy with a flavor that's slightly sweet, very rich and a trifle tart with a sparkling shot of lemon.Double the recipe. Everyone will want two. My husband loves this one in the summer months. It's from Blanchard's Table

pinch tips: How to Quarter a Chicken


container (7 oz) cold creme fraiche
1/4 c
lemon curd, see note
finely grated zest of 1 lemon
crisp butter waffle cookies, see note
1/4 c
finely chopped unsalted pistachios

Directions Step-By-Step

Line small baking sheet with waxed paper
Beat creme fraiche, lemon curd, and lemon zest in chilled bowl with a handheld mixer til firm peaks form.
Arrange half the cookies on baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top with the remaining cookies,pressing down very gently. Transfer baking sheet to freezer and freeze til sandwiches are firm, at least 4 hours.
Spread the nuts on a plate and roll edges of sandwiches in them. Serve at once. The cookies can be frozen in an airtight container for up to 1 week.
Note: The recommended lemon curd is Wilkin and Sons Tiptree Lemon curd. It's the creamiest, most lemony brand. It's actually less expensive than other brands. Most wells stocked markets carry it or you can find it at
Jules Destrooper Crisp Butter Wafers are available in the fancy cookie section of most markets. They're the best, because they won't become brittle when frozen.

About this Recipe

Course/Dish: Ice Cream & Ices, Cookies