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.



For the Lemon Curd
For the Pistachios
For Serving


Instructions Checklist
  • 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.

Reviews (2)

30 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
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.
Rating: Unrated
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.