Lemon, Creamy, Dreamy, super smooth fabulousness with a ginger crumb crust!

OK, so the first recipe on my blog is one that I made up!

The combination of the spicy ginger and the tart but creamy lemon will tantalize your taste buds and make it impossible to only eat one. This is an incredibly light and fresh dessert perfect for a warm summer (or in my case fall, winter, spring, summer) night!

Ingredients

Around 24 ginger cookies (we like Fresh & Easy's Ginger cookies) crushed in a blender

1 tbs ground ginger

4-6 tbs butter

1/2 pint heavy whipping cream

1 tbs sugar

1/2 pint lemon sorbet

Step 1: Crush the ginger cookies in a blender or food processor, Naomi and I did this together 6 cookies at a time. This provided an excellent opportunity for cookie math! We did 3 cookies plus 3 cookies, and 2 cookies plus 4 cookies etc... When the cookies are crushed put them in a bowl and add 1 tbs of ground ginger and mix well.

Step 2: Melt the butter in a pan or in the microwave. Slowly add the melted butter to the ginger crumb mixture and stir until just moist.

Step 3: Grease the cups in a regular sized muffin pan and press the ginger/butter mixture into the cups making a shell. Make sure it is pressed in well all around the cup as it will slide down slightly during baking. Bake for 8 minutes at 350. Allow to cool completely before adding the next ingredients.

Step 4: I have a kitchen aid mixer which makes whipping cream incredibly easy, but an electric beater can work just as well. I also like to put the bowl that I am going to be whipping the cream in, in the freezer for about 10 minutes as it helps the cream whip up faster.

Anyway... whip the cream until stiff. When it is stiff add the sugar and blend well.

Remove the cream from the bowl and set aside.

Step 5: Place the 1/2 pint of lemon sorbet in the mixing bowl and beat it until smooth but not defrosted. When it is smooth add in the whipped cream and blend well. carefully spoon the creamy mixture into the baked ginger shells.

Using a melon baller, scoop a round ball of lemon sorbet and place it on top of the cream mixture.

Step 6: Place the entire pan in the freezer for 1-2 hours.

Step 7: Just before serving remove pan from freezer and allow to sit for 5 Min's. Using a thin knife to slide around the outside of each frozen cup, gently ease each dessert out of the pan and serve in a bowl.

With any luck your Lemon, Creamy, Dreamy super smooth fabulousness with a ginger crumb crust will look a little like this!