| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plus 2 tablespoons sugar |
| 2/3 |
c |
Fresh lemon juice |
| 1/2 |
c |
Unsalted butter; cut into pieces (1 |
|
|
; stick) |
| 3 |
tb |
Grated lemon peel |
| 3 |
lg |
Eggs |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Milk |
| 3 |
tb |
Dark corn syrup |
| 2 |
tb |
Firmly packed dark brown sugar |
| 2 |
tb |
Unsalted butter; (1/4 stick) |
| 1 |
tb |
Brandy |
| 1/3 |
c |
All purpose flour |
| 2 |
|
Baskets fresh blackberries; (1/2-pint) |
INSTRUCTIONS
LEMON CURD
COOKIES
For lemon curd:
Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy large
saucepan, stirring to dissolve sugar. Whisk eggs in bowl to blend.
Gradually whisk in hot butter mixture. Return to saucepan and stir
over low heat until curd thickens and leaves path on back of spoon
when finger is drawn across, about 2 minutes; do not boil.
Divide curd evenly between 2 bowls. Add remaining 2 tablespoons
sugar, then cream and milk to 1 bowl and whisk to combine. Cover and
chill lemon curd and lemon cream until cold.
Transfer lemon cream to ice cream maker and process according to
manufacturer's instructions. Freeze ice cream in covered container.
(Can be prepared 3 days ahead. Keep curd refrigerated. Keep ice cream
frozen.)
For Cookies:
Preheat oven to 350F. Butter nonstick cookie sheet. Combine first 4
ingredients in heavy small saucepan. Stir over medium heat until sugar
dissolves. Bring to boil. Remove from heat; whisk in flour. Form 2
cookies by spooning 1 tablespoon batter for each onto prepared cookie
sheet, spacing evenly. Bake until cookies are lacy and golden, about
10 minutes. Cool cookies on sheet just until firm enough to lift
without breaking, about 30 seconds. Working quickly, lift 1 cookie
from sheet, using spatula. Drape over inverted 3/4-cup custard dish.
Gently flatten cookie on dish bottom; mold and crimp sides to form
cup. Repeat with remaining cookie, returning cookie sheet to oven
briefly if cookie hardens. Repeat baking and molding of remaining
batter. Cool. Gently remove cookie cups from dishes. (Can be made 1
day ahead. Store airtight.)
Stir lemon curd over low heat just until slightly warm. Place 1
cookie cup on each plate. Fill with scoops of ice cream. Spoon some
lemon curd over. Sprinkle with berries.
Serves 6.
Bon Appetit May 1993
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