Frozen Lemon Sandwich Cookies

This frozen yogurt dessert keeps the fat low by using a low-fat frozen yogurt and lemon curd to make the frozen mixture.

Frozen Lemon Sandwich Cookies

From  Eat This
Cool off from that summer heat with these colorful frozen yogurt sandwiches!


9 servings


  • 18 graham cracker squares
  • 3 cups low-fat vanilla frozen yogurt, left out until softened
  • 1/2 cup store-bought lemon curd
  • 1 tsp lemon zest
  • 1/3 cup toasted slivered almonds or jimmies (optional)

How to Make It

  • Line an 8×8-inch baking pan with plastic wrap, extending wrap over edges of pan. Arrange half of the graham crackers in the bottom of the pan to form a layer, trimming, if necessary.
  • Place frozen yogurt in a large bowl; stir until softened and spreadable. Add lemon curd and lemon zest; fold gently to swirl. Spread lemon mixture over the graham cracker layer, smoothing the top to an even layer. Top with the remaining graham crackers. Cover and freeze at least 4 hours or until firm.
  • Use plastic wrap to lift ice cream sandwiches out of pan. Unwrap and cut into 9 squares using a serrated knife. Dip one side of each sandwich cookie in almonds, if desired. Wrap sandwiches individually with plastic wrap then place in an airtight container; cover. Store in the freezer for up to 1 month.


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Cake Magazine: Frozen Lemon Sandwich Cookies
Frozen Lemon Sandwich Cookies
This frozen yogurt dessert keeps the fat low by using a low-fat frozen yogurt and lemon curd to make the frozen mixture.
Cake Magazine
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