Lemon-Lime Ice Cream Dessert

Crust:

7 T butter (room temperture)

4 T sugar

Ritz Crackers (1 sleeve or 1 1/2 c crushed)



Ice Cream Layer:

1/2 gallon vanilla ice cream

1 qt lime sherbet (or any flavor you desire)



Topping:

1 c sugar

4 T fresh lemon juice or bottled

6 T butter

2 eggs (well beaten)


Over a low-medium heat, mix the butter, lemon juice and sugar, cook until sugar is dissolved. Add eggs slowly while stirring. Continue cooking until thickened. Set aside to cool before adding to the ice cream layer. When cool, spread topping over the ice cream layer. Garnish with limes that are sliced and slit to the middle and twisted. Put in freezer for several hours before serving. Remove from freezer about 10 minutes before serving.

by Kaye Macdonald