Frozen layered lemon lime sherbet bars have a great balance of sweet and salty, cold and creamy. Plus they have the perfect amount of tart too. Whip some up to see for yourself.
This easy lime sherbet dessert is quick to throw together. It is a perfect make ahead treat for so many occasions, you will find yourself make up excuses to make another batch.
As the weather turns warmer, easy no bake desserts become an even more attractive option. And the sweet tart combination that comes from citrus makes it extra refreshing.
Homemade ice cream is always a good choice. We have even made super simple 3 ingredient key lime sherbet and homemade lemon ice cream, both of which are great summer treats.
But sometimes breaking out the ice cream maker isn’t in the cards. That’s where fun desserts like these bars come into play.
Much like fried ice cream bars, this recipe starts with ready made ice cream and sherbet and makes it into a whole new thing.
And much like the fried ice cream bars, these would also be perfect for Cinco de Mayo. The salty crust pairs with the lime much like the rim of a margarita glass pairs with the drink!
Easy Substitution Ideas
The cracker crumbs add such a nice buttery bit of salt to balance out the bars. But you can use your imagination to make these bars your own.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Pretzel crumbs would be fun. They would keep that bit of salt but also nod towards the always popular jello pretzel salad.
If sweet and salty isn’t your thing, go full sweet. Graham cracker crumbs or crushed vanilla wafers would make a great crust.
The green lime sherbet is perfect for summer, Cinco de Mayo or even St. Patrick’s Day. But you could easily use any flavor of sherbet.
Pineapple sherbet would be reminiscent of the famous Dole whip. In fact, the bars might even be better!
Orange sherbet with blood orange curd would make a tasty option. Plus the shades would be reminiscent of a sunset.
Or use strawberry or raspberry for a pretty pink dessert. Either would be good with lime curd or lemon curd.
If making curd isn’t your thing, top the bars with whipped cream or whipped topping instead. Or pick up a can of lemon pie filling or a jar of premade curd. There are so many tasty options.
Toss on some fresh fruit to make it extra pretty and everyone will be impressed. They would never believe how easy it was to make, so I wouldn’t even bother telling them!
Storage
These bars can be enjoyed in as little as a few hours. You just want to freeze them for long enough to get the sherbet firm enough to cut into squares.
However this is a great make ahead recipe as well. You can assemble and freeze the bars up to three months ahead of time, just be sure to top the pan with a tight fitting lid or wrap well to avoid freezer burn or taking on flavors from the freezer.
Lemon Lime Sherbet Bars
Ingredients
Cracker Crust
- 3 cups Ritz cracker crumbs ~2 sleeves*
- ½ cup granulated sugar
Filling
- ¾ cups unsalted butter melted
- 1 quart vanilla ice cream softened
- 1 quart lime sherbet softened
Lemon Curd
- 6 eggs
- 2 cups granulated sugar
- 2 cups lemon juice
- ½ cup unsalted butter melted
Instructions
- Combine the 3 cups Ritz cracker crumbs, ¾ cups unsalted butter and ½ cup granulated sugar in an ungreased 9×13-inch pan. Press to form a crust, then freeze until firm.
- Combine softened 1 quart vanilla ice cream and 1 quart lime sherbet with an electric mixer; spread over the prepared crust. Freeze until firm.
- In a large microwave-safe bowl, whisk together 2 cups granulated sugar and 6 eggs until smooth and thoroughly combined. Whisk in 2 cups lemon juice and ½ cup unsalted butter.
- Cook in the microwave on full power for about 3-5 minutes depending on the strength of your microwave. Whisk well after 3 minutes and every minute thereafter. Keep cooking until it is thick and heavily coats the back of a metal spoon. If you notice any bits of egg in the curd, push it through a fine mesh strainer to remove them.
- Cover and refrigerate until cool.
- Once the curd has cooled, spread it over the frozen lime sherbet mixture. Cover and freeze for 3 hours.
- Just before serving, remove from the freezer and cut into squares.
- Bars may be stored in the freezer for up to three months.
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
If you like lime desserts, you should also check out my homemade key lime ice cream, key lime pie with condensed milk or maybe no bake mini key lime cheesecakes. Both are fabulous!
Get social!
Recipes in your inbox
Definitely going to make this again for my family!
These are literally some of the prettiest bars I’ve ever seen! Perfect for spring and summer and I love how easy the recipe is! Have a wonderful weekend my friend!
Thank you so much!