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.
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!
Crust 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.
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.
Different filling flavors
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!
Storing your bars
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.
Did you make this recipe? Please leave a review in the recipe card below!
Lemon Lime Sherbet Bars
- 3 cups butter cracker crumbs ~2 sleeves*
- 2½ cups granulated sugar divided
- 1½ cups melted unsalted butter divided
- 1 quart vanilla ice cream softened
- 1 quart lime sherbet softened
- 6 eggs
- 2 cups lemon juice
- Combine the cracker crumbs, ¾ cup butter and ½ cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm.
- Combine softened ice cream and sherbet with an electric mixer; spread over the firm crust. Freeze until firm.
- In a large microwave-safe bowl, whisk together 2 cups sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice and ½ cup melted 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. (can push through a fine mesh strainer after cooking to remove any little pieces of egg white) Cover and refrigerate until cool.
- Once the curd has cooled to room temperature, spread over ice cream 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.
For another fun and easy citrus treat, try making lemon muddy buddies!