LEMON ICEBOX BARS

 A perfect dessert and no baking!

Crust

½ (11-oz) box vanilla wafer cookies

1 ½ T granulated sugar

1 T grated lemon zest

Pinch of sea salt

6 T unsalted butter, melted

Filling

½ cup heavy whipping cream

1 cup confectioners' sugar

1 ½ (8-oz) boxes cream cheese, room temperature

1 t pure vanilla extract

¾ cup sour cream, room temperature

1 T fresh squeezed lemon juice

Blueberries, for garnish (optional)

Line a 9-inch square baking pan with parchment papers, allowing it to hang over 2 sides.

Pour cookies into a large resealable plastic bag.  Crush cookies with a rolling pin and pour into a bowl.  

Add the granulated sugar, lemon zest, salt and mix together.

Pour in the melted butter and mix to combine.

Spoon the mixture into the prepared baking pan and press down to make an even layer.

Place into the freezer while you make the filling.

In the bowl of an electric mixer fitted with the wire attachment, beat the whipping cream until still peaks form.  Set aside.

In another bowl, first add the confectioners' sugar, then add the cream cheese, vanilla, sour cream, and lemon juice. Beat the mixture until light and fluffy, about 5 minutes. 

Remove bowl from mixer and gently fold in the whipped cream until combined.

Pour mixture over the crust and spread with an off-set spatula to an even layer.

Refrigerate for 6 to 8 hours.

Left bars out with the parchment paper as handles.  

Cut into 9 squares and just before serving, add a few blueberries on top.