New This Month

Lemon Curd-Pistachio Sundaes


Sweet, tart, creamy, and crunchy, this sophisticated sundae is a riot of flavor and texture. Both the lemon curd and the vanilla ice cream showcase the richness of egg yolks.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April 2012


For the Lemon Curd

  • 5 large egg yolks
  • 3/4 cup sugar
  • 2/3 cup lemon juice (from 3 lemons)
  • 5 teaspoons finely grated zest (from 2 lemons)
  • 1 stick unsalted butter, softened

For the Pistachios

  • Vegetable-oil cooking spray
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 1/2 ounces lightly toasted pistachios (1/2 cup)
  • 1/4 teaspoon coarse salt

For Serving


  1. Make the lemon curd: Cook egg yolks, sugar, and lemon juice and zest in a medium saucepan over medium-high heat, whisking constantly, until bubbling in center, about 6 minutes. Remove from heat, and whisk in butter, a few tablespoons at a time.

  2. Immediately pass through a fine sieve into a bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Let cool; refrigerate at least 2 hours and up to 3 days.

  3. Make the pistachios: Coat a rimmed baking sheet with cooking spray. Bring sugar and water to a boil over medium-high heat, stirring to dissolve sugar. Cook until a candy thermometer registers 238 degrees, about 6 minutes. Add nuts and salt, then cook, stirring, until sugar crystallizes, about 1 1/2 minutes. Pour mixture onto baking sheet, and let cool 30 minutes. Roughly chop nuts. Nuts can be stored up to 1 week.

  4. To serve: Scoop ice cream into dishes. Top with curd and whipped cream, then sprinkle with nuts.

Reviews Add a comment

  • babbymartha
    19 MAY, 2013
    OMG what could be better i served this to my very picky friends and they made me swear to give them the recipe Thanks Martha.
  • babbymartha
    19 MAY, 2013
    OMG could any thing be better. served this to my very picky friends they made me swear i would give them the recipe before the left. Thanks Martha.