The Pie and Pastry Bible
Tags: lemon curd
Recipe Review
Zosia from Toronto, ON
Tangy, cool and creamy, this is the best lemon ice cream I’ve tasted.
The base of the ice cream is the author’s tart and delicious lemon curd, a cooked mixture of lemon juice, egg yolks, sugar and butter. Added to that is some milk and cream and the mixture is chilled, churned and frozen.
It was the perfect early spring dessert, served with Rose’s raspberry sauce and wafer thin sesame cookies from the Flour cookbook.
Comments
southerncooker - 25th March 2012
This sounds heavenly and looks tempting in that dish.
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