Lemon Sorbet Sandwiches

Lemon Sorbet Sandwich

I feel very fortunate to have a bevy of fresh fruits and vegetables, including exotic treats, available at my local grocery store. Take lemons for example. Not too many of us live in a climate where lemons grow, and yet, at nearly every supermarket, we are graced with a bounty of ripe lemons year round. Treats like lemonade and lemon curd are ours for the making. As is lemon meringue pie, one of my absolute favorite desserts.

Lemon Sorbet Sandwich

With the end of summer upon us, and some of the hottest days still lingering, ice cream and sorbet are welcome refreshments from the heat. So I thought I would turn my favorite lemon meringue pie into an ice cream sandwich!”

Lemon Sorbet Sandwich

I chose to sandwich my freshly-made Lemon Cream Sorbet with a sugar cookie on the bottom and a meringue cookie on top. The tangy yet sweet sorbet works so perfectly with the mellow sugar cookie, and the crisp meringue top is like a dessert on its own. Combined, this treat is ideal for an end-of-summer celebration.

Lemon Sorbet Sandwich

For this recipe, begin by combining two cups of heavy cream, a cup of sugar, and a pinch of salt together in a medium pot over moderately high heat. Bring this mixture to a boil. While it’s heating up, combine egg yolks, lemon juice and vanilla in a small bowl and combine with your KitchenAid® Hand Mixer until smooth.

When the cream mixture has started to boil, slowly add a few tablespoons at a time to the yolk mixture to warm up the eggs without curdling. Once the egg mixture is tempered, slowly add it to the boiling cream mixture stirring constantly.

Reduce the heat to medium-low and continue to cook for 3-4 minutes until the mixture has thickened enough to coat the back of a spoon. Do not allow the mixture to boil. Once thickened, remove from heat and whisk in lemon juice, lemon zest, and vanilla. Cover with plastic wrap and refrigerate the mixture until chilled, about 4-6 hours.

Lemon Sorbet Sandwich

Once chilled, add the sorbet mixture to your KitchenAid® Ice Cream Maker attached to your Stand Mixer and churn for about 30 minutes. You may find yourself whipping up batches of sherbet and sorbet nonstop, because the Ice Cream Maker takes care of all the work. Gone are the days of hand-churning.. The Ice Cream Maker and its genius frozen bowl design creates near-instant gratification out of simple ingredients.

Lemon Sorbet Sandwich

Spread the sorbet into a KitchendAid® Square Pan lined with freezer paper, and place it in the freezer until solid, roughly 45 minutes.

Lemon Sorbet Sandwich

Using a large cookie cutter, cut rounds of sorbet the same size as your sugar cookies. Freeze rounds until needed.

Lemon Sorbet Sandwich

The other critical component of this Ice Cream Sandwich recipe is the meringue cookie top. Meringue, as you may be aware, is a fickle thing. When making it, it helps to use room temperature egg whites and choosing a cool, humidity-free environment to work in. However, with the right technique you can create these delightful meringues anytime.

Preheat the oven to 250°F. Start by whipping the egg whites, vanilla and cream of tartar with your KitchenAid® Hand Mixer until the mixture is light and foamy. Slowly add in the sugar in a small stream, beating on high speed. The meringue will become glossy and soon stiff peaks will form, about 5-7 minutes.

Prepare a baking sheet with parchment paper or silicone mat. Place the meringue in a piping bag and pipe rounds of meringue onto the prepared pan.  It helps to have a sugar cookie to use as a guide so that the meringues are roughly the same size as the sugar cookie base. Bake the piped meringues for 45-50 minutes, then turn off the oven. Allow the meringues to cool in the oven, then remove to a cooking rack to cool completely.

Lemon Sorbet Sandwich

Lastly, you’ll need to make your sugar cookies to complete this sandwich. Using your KitchenAid® Hand Mixer, mix together butter, cream cheese and sugar until smooth. Add in eggs and vanilla, beating until smooth. Mix in the flour, baking powder, and salt until incorporated. Cover and chill the dough for at least one hour (or overnight) to make rolling out simpler.

Preheat your oven to 390°F. Roll out the dough on a floured surface 1/4″ – 1/2″ thick. Cut into shapes with any round cookie cutter, then place the cookies 1″ apart on cookie sheets lined with parchment.

Bake for 6 to 8 minutes in the oven. Allow the cookies to cool completely before making your sandwiches. 

Lemon Sorbet Sandwich

Now it’s time to make these delicious sandwiches!  Layer a sugar cookie with a cookie cutter round of the frozen sorbet, then top with a baked meringue.

Lemon Sorbet Sandwich

Repeat this process until all of your sandwich cookies are made.  Serve immediately or wrap each in freezer paper and freeze until ready to serve.

Share your take on this Lemon Sorbet Sandwich recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.

Lemon Sorbet Sandwich

Makes 12 servings

INGREDIENTS

For the sorbet

2 cups heavy cream
1 cup granulated sugar
Pinch salt
4 egg yolks
3/4 cup fresh lemon juice
Zest of 2 lemons
1 1/2 teaspoons vanilla

For the baked meringues

4 egg whites
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1 cup granulated sugar

For the sugar cookies

1/2 cup butter, softened
1/4 cup cream cheese, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS

For the sorbet

Store the KitchenAid® Ice Cream Maker in the freezer on the coldest setting for at least 15 hours before making your sorbet.

Combine heavy cream, sugar, and salt together in a medium pot over moderately high heat. Bring this mixture to a boil. While it is reaching temperature, combine the egg yolks, lemon juice and vanilla in a small bowl, and beat it with your KitchenAid® Hand Mixer until smooth.

When the cream mixture has started to boil, slowly add a few tablespoons at a time to the yolk mixture, in order to warm up the eggs without curdling. Once the egg mixture is tempered, slowly add it to the boiling cream mixture, stirring constantly.

Reduce the heat to medium-low and continue to cook for 3-4 minutes, until the mixture has thickened enough to coat the back of a spoon. Do not allow the mixture to boil. Once thickened, remove from heat and whisk in the lemon juice, lemon zest, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 4-6 hours.

Once chilled, add the mixture to Ice Cream Maker attached to your KitchenAid® Stand Mixer and churn until ready, about 15-20 minutes. Spread the sorbet into a KitchendAid® Square Pan lined with freezer paper, and place it in the freezer until solid, roughly 45 minutes. Using a large cookie cutter, cut rounds of sorbet the same size as sugar cookies. Freeze rounds until needed.

For the baked meringues

Preheat your oven to 250°F. Using your KitchenAid® Stand Mixer, whip the egg whites with vanilla and cream of tartar until the mixture is light and foamy. Slowly add in the sugar in a small stream, beating on high speed. The meringue will become glossy and soon stiff peaks will form, in about 5-7 minutes.

Prepare a baking sheet with parchment paper or silicone mat. Place the meringue in a piping bag and pipe rounds of meringue onto the prepared pan. Bake the piped meringues for 45-50 minutes, then turn off the oven. Allow the meringues to cool in the oven, then remove to a cooling rack to cool completely.

For the sugar cookies

Using your KitchenAid® Hand Mixer, mix together the butter, cream cheese and sugar until smooth. Add in eggs and vanilla, beating until smooth. Mix in the flour, baking powder, and salt until incorporated. Cover and chill the dough for at least one hour (or overnight) to make rolling out simpler.

Preheat your oven to 390°F. Roll out the dough on a floured surface 1/4″ – 1/2″  thick. Cut into shapes with any round cookie cutter or by hand. Place cookies 1″ apart on cookie sheets lined with parchment.

Bake for 6 to 8 minutes in the oven. Allow to cool completely.

For assembly

Layer a sugar cookie with a cookie cutter round of the frozen sorbet, then top with a baked meringue. Repeat this process until all of your sandwich cookies are made. Serve immediately or wrap each in freezer paper and freeze until ready to serve.

Lemon Sorbet Sandwich Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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