When life gives you lemons, forget lemonade! Pucker up for a real lemony dessert with a little Limoncello that kicks it up a notch! I have a love affair with lemons and always on the search for a good, light and refreshing dessert. This one fits the bill.
I was inspired from Cooking Light but tweaked it a bit to give it more layers and make it look a little more fancy pants (and maybe a few
less more calories!). I would say before starting, that less is more… meaning I would make them in even smaller glasses than what is shown above. I think we could have split one and it would have been enough. So when reading the recipe, plan on a serving of 4.
-crushed vanilla wafers (just enough to have a thin layer on the bottom)
-1 cup reduced fat vanilla bean ice cream, softened
-1/2 cup lemon curd that has been mixed with 3 T Limoncello
-cool whip or whipped topping
– place crumbs in bottom of glasses and press down a bit
-mix together ice cream and 3 T of the curd/Limoncello mixture and place evenly on top of crumbs
-divide the remaining mixture over the ice cream and freeze for about an hour*
-serve with favorite topping
*I only had ours in the freezer about 45 minutes. With the alcohol, I don’t think they would freeze rock hard but if they do, just set them out for a bit.
Life gave me lemons so I made my own curd from the Limoncello cupcakes, but honestly, next time I would just buy the jar in the grocery store – keep it simple!
The lemon dessert on lemon place mats – so chic 🙂