It’s Girl Scout cookie season! I was a Girl Scout. I remember earning badges, skits that made us laugh and quite literally crossing over the bridge from Brownies over to Juniors. I even remember learning how to cover matches with wax to protect them from the rain while camping – only in Western Washington would a girl need to know that. So many memories have been made because of Girl Scouts… so many smiles. Thus, the Savannah Smiles Frozen Lemonade Tarts are the best way to celebrate.
Savannah Smiles Frozen Lemonade Tarts
- 9 ounces Savannah Smiles girl Scout cookies (1 1/2 packages)
- 1 stick of butter
- 3/4 sugar
- 1/4 cup cornstarch
- Dash of salt
- 3/4 cup heavy cream
- 1/2 cup milk
- 3 egg yolks
- Juice and rind of 2 medium lemons
- 1/4 cup softened butter
- 1 six ounce container Yoplait Boston Cream Pie Yogurt (or plain vanilla yogurt)
- Whipped cream (heavy whipping cream and powdered sugar)
- 21 Savannah Smiles cookies
- 8 adorable red-striped paper straws
(cut into thirds to make mini straws)
Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies.
Yeah. Like that.
Melt stick of butter and drizzle over crushed cookies.
Using pulse setting, mix until all the lemony cookies are covered in butter.
Press crust Savannah Smile crust into mini cheesecake pan. This is a very handy little pan to have indeed. Bake in a preheated oven at 350F for about 8-9 minutes. When done, set aside to cool.
To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk and eggs and set aside.
Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside.
Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to go – you know, like a good Girl Scout.
Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil, remove from heat
Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can place in fridge to speed the cooling process along.
After lemon filling has cooled, whisk the yogurt into the filling until well mixed.
Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2 hours. Remove tarts from pan and remove metal piece from the bottom of each tart.
Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl whipped cream on top of each tart. For fun, you can add a Savannah Smile on the top and cut paper straws into thirds and serve in matching cupcake liners.
100 years of building girls of courage, confidence, and character who make the world a better place. Well done, Girl Scouts. Well done. Happy birthday from one of those girls.
This blog post is brought to you by a Girl Scout who earned her baking badge and the Girl Scouts of Western Washington. This recipe is part of a contest. Public voting begins here on February 16th, 2012 for the finalists and lasts through March 1st, 2012.
Update on 3.7.12 – I will be on New Day Northwest this Friday, March 9th at 11am on channel 5. (Originally taped for March 6th but was preempted by President Obama’s news conference).
Update on 3.2.12 – Savannah Smiles Frozen Lemonade Tarts won the first ever Girl Scouts of Western Washington recipe contest! I’m so honored to represent the girls in green on New Day Northwest at 11am this Tuesday, March 6th!
Update on 2.16.12 -Yay! This recipe has been chosen as a finalist in the first ever Girl Scout recipe contest! You can vote for the Savannah Smiles Frozen Lemonade Tarts here. Thank you! xo
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