Lemon Ribbon Layered Ice Cream Tartlets

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• 1/4 cup butter
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar
• dash Kosher salt
• 3 eggs, beaten

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• 1 and 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 5 tablespoons melted butter
• 1 pint vanilla ice cream

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• sprinkles, for garnishing

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1. Cook 1/4 cup butter, lemon juice, 1/3 cup sugar and a dash of Kosher salt in a medium saucepan over medium heat, stirring constantly until thickened.
2. Remove lemon filling from heat, let cool, then cover and refrigerate.
3. Combine graham cracker crumbs, 1/4 cup sugar and 5 tablespoons melted butter in a small bowl.
4. Brush melted butter over insides of Norpro 12 mini cheesecake pan.
5. Scoop graham cracker crust into prepared pan. Then tamp crust down with the pestle from your mortar and pestle set. (And if you don't have one, put it on your gift list now!)
6. Scoop one small scoop of vanilla ice cream in each tart crust and tamp down.
7. Freeze until set.
8. When lemon filling is cool, spread a spoonful over each tart. Return to freezer and freeze until firm.
9. Add another layer of vanilla ice cream to each tart and freeze until firm.
10. Top with lemon filling and sprinkles. Freeze until ready to serve.

Enjoy!