1/2 stick unsalted butter
1/3 c. (2 lg. lemons) fresh lemon juice
Grated zest of 1 lg. lemon
3/4 c. sugar
1/8 tsp. salt
3 lg. eggs at room temperature
1 pt. vanilla ice cream

Melt butter. Stir in lemon juice, zest, sugar, and salt. Cook until sugar is dissolved. Beat eggs; gradually blend in lemon mixture and return to heat. Cook over low heat 2-3 minutes until mixture thickens. Do NOT allow it to boil; chill.

Spread softened ice cream over prepared crust and top with lemon curd. Freeze at least 6 hours; decorate with 1 tablespoon chocolate crumbs.

CHOCOLATE CRUMB CRUST:

1 1/2 c. chocolate wafer crumbs
1/4 c. unsalted butter, melted

Combine crumbs and butter. Line 9-inch spring form pan. Bake 6-8 minutes at 350 degrees; cool.