Food & Cooking Recipes Dessert & Treats Recipes Lemon Curd-Pistachio Sundaes 3.1 (30) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 2 hrs 35 mins Servings: 12 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. Ingredients For the Lemon Curd 5 large egg yolks ¾ cup sugar ⅔ 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 ¼ cup sugar 2 tablespoons water 2 ½ ounces lightly toasted pistachios (½ cup) ¼ teaspoon coarse salt For Serving Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes(or store-bought) 1 cup heavy cream, whipped Directions 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. 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. 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. To serve: Scoop ice cream into dishes. Top with curd and whipped cream, then sprinkle with nuts. Jonathan Lovekin Rate it Print