For the Crust:
1 cup flour
1/2 cup icing sugar
1/2 cup corn starch
3/4 cup unsalted butter, cold and cut into pieces
zest of a lemon
juice of 1/2 lemon
For the Topping:
1 cup lemon curd
Preheat oven to 300F. Butter a 7×10″ pan, and line with parchment so that the paper overhangs on all sides.
Combine the flour, icing sugar, corn starch, and butter in the bowl of an electric mixer. Beat on low speed until the mixture is crumbly. Grate in the lemon zest and add the juice, and mix on low speed until the dough just comes together. Press the dough into the prepared pan, and bake for ~25 minutes, until lightly golden. Allow to cool completely on a wire rack.
Ice Cream / Topping:
Place the yogurt in a bowl, and mix by hand until smooth. Add the milk, sugar, vanilla, and lemon zest, and mix by hand or with a hand mixer. Chill for 1 hour.
Add the contents to an ice cream maker, and churn for ~20 minutes. Spread the ice cream onto the cooled crust, and freeze for 1 hour.
Spread the lemon curd over the top (you may need to stir the lemon curd first to remove any lumps) and freeze for another hour.
Cut into squares and enjoy!
© Half-Baked by Liz
*See related blog post here.