Food & Cooking Recipes Dessert & Treats Recipes Lemon Curd-Pistachio Sundaes 3.1 (30) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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 Print