Lemon thin ice cream sandwiches

We adapted cookbook author Yvette van Boven's elegantly thin crisps into the ultimate ice cream sandwich by pairing them with pineapple and coconut ice cream from the supermarket. Food styling by Joan Moravek. (Alex Garcia, Chicago Tribune / April 12, 2013)

Life giving you lemons? Making lemonade is so old hat. A sunshiny spritz can find its refreshing way into all sorts of summer foods and drinks, says Yvette van Boven, author of "Home Made Summer" (Stewart Tabori & Chang, $35), a book that celebrates the season. Her love of summer food (and our love of her delicate lemon cookies) proved just enough inspiration for us to make a leap into nostalgic, frosty summer fun. Wait until your guests get a load of where your lemons are going. 

Lemon thin ice cream sandwiches

We adapted van Boven's elegantly thin crisps into the ultimate ice cream sandwich by pairing them with pineapple and coconut ice cream from the supermarket. 

1 Heat oven to 400 degrees. Beat 2 eggs, 1/2 cup plus 2 tablespoons sugar and 1 teaspoon vanilla in a medium bowl for 5 minutes or until foamy. Beat in the grated zest of 1 lemon.

2 In a separate bowl, beat 6 tablespoons softened butter until light and airy. Stir the butter and 3/4 cup flour into the egg mixture in small batches, alternating between the two. Stir in a tiny pinch of salt.

3 Line 2 or 3 baking sheets with parchment paper. Scoop batter in 2-tablespoon mounds onto the baking sheet at least 2 inches apart. 

4 Bake until the edges begin to brown, about 7 to 9 minutes. Let the cookies cool on the pan for a few minutes: transfer them to a rack to cool completely.

5 Allow ice cream to soften slightly, thawing for about 5 minutes. Top a cookie with a 1/2-inch-thick layer of ice cream, then top with another cookie, pressing gently.