Lemon Ice Cream Sandwich Bars

Heat oven to 350°F. Line a 9x9-inch baking pan with parchment paper and generously grease bottom and sides.

Whisk together water and eggs until well blended. Add Meyer lemon filling mix and whisk until smooth. Set aside.

Stir crust mix and melted butter until crumbly dough forms. Press dough evenly into bottom of pan. Bake 12-14 minutes (crust may be pale).

Whisk filling mixture again and pour over hot crust. Bake 25 minutes or until edges begin to brown. For ease of cutting, chill 1-2 hours.

Soften vanilla ice cream 15-20 minutes or until spreadable with a spatula, but not melted. Cut the sheet of lemon bars in half. Using a spatula, carefully smooth the ice cream over one half of the lemon bars, spreading ice cream to edges.

Carefully place the other half of the bars (lemon filling facing up) on top of the ice cream and gently settle into place. Cover with plastic wrap; freeze 2-3 hours or until ice cream has firmed up. Cut into bars before serving. Store in freezer.