How To Make Frozen Lemon Cream Sandwiches
Sweet and refreshing, these lemon cream sandwiches are made with a mix of lemon curd and cream in between butter waffle cookies.
Line a small baking sheet with wax paper.
In a chilled bowl, using a hand-held electric mixer, beat the crème fraîche with the lemon curd and lemon zest until firm peaks form.
Arrange half of the cookies on the 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 the baking sheet to the freezer and freeze the sandwiches for at least 4 hours until firm.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
Serve at once.
Make-Ahead: The lemon cream sandwiches can be frozen in an airtight container for up to 1 week.
- Calories: 275.01kcal
- Fat: 19.56g
- Saturated Fat: 9.56g
- Trans Fat: 0.06g
- Monounsaturated Fat: 5.97g
- Polyunsaturated Fat: 2.53g
- Carbohydrates: 24.00g
- Fiber: 0.81g
- Sugar: 3.87g
- Protein: 3.84g
- Cholesterol: 49.89mg
- Sodium: 127.60mg
- Calcium: 58.73mg
- Potassium: 181.04mg
- Iron: 1.11mg
- Vitamin A: 118.72µg
- Vitamin C: 5.16mg
Have your own special recipe to share? Submit Your Recipe Today!
Breads & Doughs