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April 21, 2014

Lemon Cream Pie Sundae

A couple of weeks ago I posted this cold berry pie and the perfect pie crust recipe.  You may have noticed that the pie crust recipe makes two crusts, but the pie only requires one. What do you do with the extra crust?  



The obvious answer is: make another pie.  

An alternative answer is: make a lemon cream pie sundae.  

This pie crust is so good that it makes delicious, hint-of-sweetness cookies.  Combined with vanilla ice cream, lemon curd, and whipped cream, we get a delicious concoction that tastes like a lemon cream pie.

Delicious layering.

Since all the elements can be made ahead of time (except the whipped cream), this dessert is great for a sunny spring dinner party.  

Let the sunshine in!

Like lemon?  Try these other lemon treats:
Sunshine lemon bars
Lemon meringue pie cookies
Lemon sorbet

Lemon Cream Pie Sundae

1 recipe Perfect Pie Crust (chilled but not baked)

Vanilla ice cream (if you’re feeling ambitious, here is an excellent recipe)

1/3 cup lemon juice
3 eggs + 1 egg yolk
1/2 cup sugar
1 tsp lemon zest
1/2 butter, cut into small cubes

1 cup whipping cream
1 tbsp sugar
1 tsp vanilla

For the pie crust crumbs/cookies:

Preheat oven to 425F.  Line a baking sheet with parchment paper or a baking mat.  

On a lightly floured surface roll pie crust out to about 1/4” thickness.  Using any shape cookie cutter that you like, cut out cookies and place on baking mat.  Once you have as many cookies as you want, place the remaining crust pieces on baking sheet as well.  

Bake for 10-15 minutes or until the edges of the cookies are slightly golden brown. Transfer to a cooling rack and let cool completely.  Using your fingers, coarsely crumble up the crust that is not in cookie form.  Cookies and crumbs can be stored at room temperature in an air-tight container for several days.  

For the lemon curd:

Whisk together lemon juice, eggs and egg yolk, sugar, and lemon zest in a medium bowl. Place over a pot of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) and whisk in butter.  Whisk constantly until butter is melted.  Continue whisking until curd becomes thick and pale, about 10-15 minutes after butter is melted. Remove from heat and cover with plastic wrap directly against the surface of the curd. Chill completely.  Can be made ahead of time and stored in the fridge for one week covered in this way.  

For the whipped cream:

Combine cream, sugar, and vanilla in a large bowl or in the bowl of your stand mixer. Using a whisk or whisk attachment whip cream to soft peaks.  

To assemble:

Put some of the crust crumbs into a bowl, sundae glass, or any large enough receptacle. Top with a scoop of ice cream, a spoon or two of lemon curd, more pie crust crumbs, and whipped cream.  Garnish with a pie crust cookie.

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