Frozen Lemon Ginger Torte Recipe

Serves: 10-12

Ingredients:
40 gingersnaps
3 tbsp sweet butter, melted
1/2 cup crystallized ginger, pulverized
1 jar Stonewall Lemon Curd
2 pints lemon sorbet, softened
1 quart vanilla ice cream, softened
candied lemon peel (recipe below)

For the Candied Lemon:
5 large lemons
1 cup + 2 tbsp sugar

Directions:
Lemons:
Using a 5 hole lemon zester, remove yellow peel from lemons in long strips. Squeeze lemon juice into a small bowl and strain. Combine 2/3 cup of lemon juice and 1 cup of sugar in a small saucepan and bring to simmer, stirring until sugar dissolves. Continue to simmer until slightly syrupy. Strain syrup and remove peel from syrup. Toss peel in 2 tbs sugar and transfer to a small sheet pan, separating with a fork. Allow it to dry 2-4 hours.

Ginger Torte:
Prepare candied lemon peel ahead of time. Pulse gingersnaps in food processor until fine crumbs. Reserve 1/2 cup. Add butter to the crumbs and pulse to mix. Press mixture the bottom of a 10" spring form pan. Freeze for 1/2 hour. Spread 1/2 the lemon curd over the crust and freeze again. Fold pulverized ginger into the vanilla ice cream. Spread over the lemon curd and top with the reserved gingersnap crumbs and freeze entire torte again for 1/2 hour or more. Spread lemon sorbet for next layer, freeze again. Spread remaining lemon curd on top of the finished torte and freeze for at least 4 hours. Garnish with candied lemon peel.

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