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.

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Ingredients

For the Lemon Curd
For the Pistachios
For Serving

Directions

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.

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  • 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
05/19/2013
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.
Rating: Unrated
05/19/2013
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.