Best Lemon Curd Cream Recipes

LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM

Steps:

• For cake:
• Preheat oven to 350?F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Line bottom of pans with parchment paper; spray again.
• Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)
• For filling:
• Stir 1 basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
• Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream.
• Cut each cake horizontally into 2 layers. Place 1 layer, cut side down, on platter. Spread 1/3 of raspberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
• Spread all but 1 cup plain whipped cream over top and sides of cake. Place remaining whipped cream in pastry bag fitted with star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover with cake dome and keep refrigerated.)

PAVLOVA WITH BERRIES AND LEMON CURD WHIPPED CREAM

Steps:

• For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads.
• Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks.
• Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving.
• For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes.
• Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble.
• When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar.

LEMON CURD TART WITH SUMMER BERRIES AND BERRY COULIS-WHIPPED CREAM

Steps:

• Preheat oven to 375 degrees F.
• For the tart shells:
• Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together.
• Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour.
• Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough.
• Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd.
• For the curd:
• In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool.
• For the coulis:
• In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating.
• To serve:
• Fill tart shells nearly full with chilled lemon curd and place on an oval plate. Toss fresh berries in coulis and place on tart and directly on the plate. Place coulis artfully next to tart and berries. Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top. Bon Appetit!

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

GINGERBREAD CUPCAKES WITH LEMON CURD FILLING AND WHIPPED CREAM FROSTING RECIPE - (4.4/5)

Steps:

• Make the lemon curd filling: 1. Cream the butter and sugar in the smaller bowl of the stand mixer (with the whip attachment). 2. Mix in the eggs and then the lemon juice. (Mixture will look curdled.) 3. Transfer to a small pot and cook over medium-low heat, stirring constantly, until thickened (about 15 minutes.) The curd should coat the back of a spoon and register 170 degrees F on a thermometer. Do not allow it to boil. 4. Remove from the heat and stir in the lemon zest. Transfer to a heat safe vessel, cover the surface with plastic wrap, and refrigerate until cooled. Make the gingerbread cupcakes: 5. Preheat the oven to 350 degrees F. 6. Place the flours, sugar, spices, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine. 7. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs. 8. Stir in the eggs until incorporated. Mixture will resemble cookie dough. 9. Add the Greek yogurt, molasses, and fresh ginger, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake's structure. 10. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. 11. Cool completely, fill with lemon curd, and top with whipped cream. Make the whipped cream: 12. Place 2 tablespoons heavy cream in a small bowl, and sprinkle the powdered gelatin over the surface. Allow to stand for 5 minutes. Stir gently and warm slightly in the microwave (about 15 seconds). Stir again to ensure that the gelatin has dissolved. Allow to cool slightly. 13. Place the remaining cream in the smaller bowl of the stand mixer, and whip on high speed (with the whip attachment), until slightly thickened. 14. Add the sugar, and continue to whip until the soft peak stage. 15. Add the cooled gelatin mixture and whip until the stiff peak stage. 16. Pipe onto Gingerbread Cupcakes, and sprinkle on chopped candied ginger for garnish.

LEMON CURD AND CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 170°C/325°F and line a muffin pan with paper cases.
• Sift flour, baking powder and caster sugar together.
• Add lemon zest.
• Mix together the milk, egg, butter, lemon curd and vanilla essence.
• Mix together the cream cheese and icing sugar in a seperate bowl.
• Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes.
• Put 1 tablespoon of the muffin mix into the base of the muffin pans.
• Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture.
• The tins should be almost full to the top.
• Bake in the centre of the preheated oven for 20 minutes.
• Prepare the glaze by mixing the icing sugar and lemon juice together.
• Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.

LEMON CURD FOR CREAM PUFFS

Steps:

• Whisk together egg, yolks, sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.

LEMON CURD CREAM CHEESE PIE

Steps:

• In 1-quart non-reactive saucepan, beat Sugar In The Raw Organic White, lemon peel, lemon juice and egg yolks with wire whisk until well blended. Cook over medium low heat until mixture thickens and bubbles, stirring constantly. Remove from heat; stir in butter. Place small sheet of plastic wrap on surface of lemon curd. Refrigerate until cooled.
• In medium bowl, beat cream cheese and whipping cream until smooth and creamy. Add pudding mix and gradually add half-and-half, beating on low speed until mixed. Beat on medium speed until creamy. Spread mixture in pie crust. Spoon and spread cooled lemon curd over cream cheese mixture. Cover and refrigerate until serving time.

STRAWBERRY WAFFLES WITH STRAWBERRY-BLACK PEPPER BUTTER AND LEMON CURD CREAM

Steps:

• For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
• Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
• For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
• For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
• Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
• Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.

COCONUT CAKE WITH SOUR CREAM AND LEMON CURD

Steps:

• So Easy Filling - 1. Combine ingredients. 2. Set aside. Lemon Curd - 1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min. 3. Stir in butter and rind. 4. Cover and cool completely Cake - 350 degrees 1. Grease and flour 3(9 inch) pans 2. Cream butter. 3. Add sugar and continue beating until light and fluffy. 4. Add eggs, one at a time 5. Add milk and flour alternately. Always begin and end with dry ingredients. 6. Add extracts 7. Bake 350 degrees for 25 to 30 minutes. 8. Cool completely Frosting 1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.) 2. Beat with electric mixer on high speed for 7 min. 3. Add extracts. Assembly 1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing. 2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience) 3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread) 4. Continue this layering on all three layers. 5. Frost 6. Sprinkle sides and top of cake with additional coconut 7. For garnish I have added candied lemon slices

VANILLA ICE CREAM FOR LEMON CURD-PISTACHIO SUNDAES

Steps:

• Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
• Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
• Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)

BLUE VELVET, BLACKBERRY CURD, AND BLACKBERRY LEMON CREAM CHEESE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed. Add the food colorings in a steady stream until desired shade is achieved; it should appear bluish-purple. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.
• Fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack.
• For the blackberry curd filling: Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled.
• For the cream cheese frosting: Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy. Add the blackberry juice and lemon zest and continue to beat until the color is even. (The lemon zest has a tendency to adhere to the beater blade. When removing from the mixer bowl, be sure to scrape this off and blend back into the frosting by hand.) Reduce the speed to low and slowly begin adding the confectioners' sugar. Keep adding until the frosting has a medium-stiff consistency. You may not require the full 5 cups sugar. Beat on high speed for a further 2 minutes, scraping down the bowl as needed.
• To assemble: Remove the center of each cupcake using an apple corer. Fill the cavity with the blackberry curd until it is level with the top of the cake. Pipe the frosting on top using a plain pastry tip. Crumble one of the cakes into small pieces and scatter a few crumbles on top of each cake so that it adheres to the frosting. Garnish with a whole fresh blackberry, if desired.

LEMON CURD CUSTARD ICE CREAM RECIPE - (4.4/5)

Steps:

• In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. **NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Personally, this is easier for me. Slowly pour some of the hot cream into the eggs, to temper it. Slowly add the rest of the hot cream, whisking constantly until smooth. Return to the double boiler** and cook over medium-low until thick and bubbling around the edges. **NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient! The custard will coat a wooden spoon. You can also coat a regular spoon, run your finger through it. If the line remains separate, it's ready! Strain the custard through a fine-mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight. HOMEMADE LEMON CURD (Optional): In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Remove from heat. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week. I recommend that you made the ice cream custard and the lemon curd the day before actually making the ice cream. TO MAKE THE ICE CREAM: Whisk one cup of cold lemon curd into the chilled egg custard. Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.

LEMON CURD CREAM TART

Steps:

• Preheat oven to 325°.
• To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
• Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
• To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
• Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
• Remove the curd from the heat.
• If it's lumpy, strain through a wire strainer.
• Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
• Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
• Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

LEMON CURD-BLACKBERRY SWIRL ICE CREAM WITH BLACKBERRY SAUCE

Steps:

• For ice cream:
• Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes. Strain berry mixture into small bowl, pressing on solids; chill syrup.
• Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend. Whisk in remaining 2/3 cup lemon juice and lemon peel. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes. Strain custard into clean large bowl. Set bowl of custard over large bowl of ice water. Stir custard until cold. Cover and refrigerate overnight.
• Process custard in ice cream maker according to manufacturer's instructions. Immediately spoon half of ice cream into 9x5x3-inch loaf pan. Spoon half of blackberry syrup atop ice cream in pan. Spoon remaining ice cream atop blackberry syrup. Top ice cream with remaining blackberry syrup. Cover and freeze until firm, at least 8 hours and up to 2 days.
• For blackberry sauce:
• Combine blackberries, sugar, and lemon juice in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour. (Can be made 2 days ahead. Cover and refrigerate.)
• Scoop ice cream into dessert bowls. Serve ice cream with blackberry sauce.

LEMON SYRUP CAKE WITH BERRIES AND LEMON-CURD CREAM

Steps:

• For curd:
• Combine first 4 ingredients in large microwave-safe bowl. Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes. Remove from microwave; cool 5 minutes. Beat eggs in small bowl to blend. Whisk half of butter mixture into eggs. Return mixture to same large bowl. Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled). Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to 1 week.
• For syrup:
• Combine sugar and lemon juice in small bowl. Whisk until sugar dissolves.
• For cake:
• Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter in large bowl until smooth. Add sugar and lemon peel and beat until fluffy. Beat in 1 egg, then half of flour; repeat. Transfer batter to prepared baking pan.
• Bake cake until tester inserted into center comes out clean, about 25 minutes. Place pan with cake on rack. Using slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Whisk crème fraîche and 1/2 cup lemon curd in small bowl to blend. Cover and refrigerate until ready to use.
• Cut cake into squares. Top with lemon crème fraîche; spoon berries alongside. Garnish with mint, if desired.

MEYER LEMON CURD ICE CREAM

Steps:

• Heat a circulating water bath or a pot of water on the stove to 167°F (75°C).
• Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 3 minutes. Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
• Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.
• The next day, churn the base in an ice cream maker according to the manufacturer's instructions.

BRANDYSNAPS WITH LEMON CURD ICE CREAM AND BLACKBERRIES

Steps:

• For lemon curd:
• Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in bowl to blend.
• Gradually whisk in hot butter mixture. Return to saucepan and stir over low heat until curd thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil.
• Divide curd evenly between 2 bowls. Add remaining 2 tablespoons sugar, then cream and milk to 1 bowl and whisk to combine. Cover and chill lemon curd and lemon cream until cold.
• Transfer lemon cream to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 3 days ahead. Keep curd refrigerated. Keep ice cream frozen.)
• For Cookies:
• Preheat oven to 350°F. Butter nonstick cookie sheet. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat; whisk in flour. Form 2 cookies by spooning 1 tablespoon batter for each onto prepared cookie sheet, spacing evenly. Bake until cookies are lacy and golden, about 10 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 30 seconds. Working quickly, lift 1 cookie from sheet, using spatula. Drape over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; mold and crimp sides to form cup. Repeat with remaining cookie, returning cookie sheet to oven briefly if cookie hardens. Repeat baking and molding of remaining batter. Cool. Gently remove cookie cups from dishes. (Can be made 1 day ahead. Store airtight.)
• Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. Sprinkle with berries.

APPLE-DATE FRITTERS WITH LEMON CURD CREAM AND CANDIED GINGER

Steps:

• Sift together the flour, salt, baking powder, cinnamon, ginger and sugar; set aside.
• In a large mixing bowl, beat together the egg and milk on low speed. Stir in the dry ingredients.
• Peel, core and chop apples. Toss the apples and dates with lemon juice and fold into the batter.
• Heat oil to 365 degrees F in an electric skillet (oil should be 1/4-inch deep).
• Drop batter by heaping spoonfuls into skillet, patting each fritter down a bit (2 1/2 to 3 inches or so in diameter). Fry until golden brown on each side, about 3 minutes. Drain on a paper towels (keep fritters warm) and repeat until all batter has been used.
• To make Lemon Curd Cream, whisk together the cream, lemon curd and sugar until slightly thick.
• To serve, arrange fritters on a heated platter, drizzle with lemon curd ream, and sprinkle with candied ginger.

LEMON CURD CREAM

Steps:

• Place mixing bowl and whisk in freezer for 10 minutes before you start.
• Whip cream until soft peaks form. Gradually add sugar and whip to form stiff peaks.
• Place lemon curd in a separate bowl and add 1/4 of whipped cream. Mix curd and cream together until completely combined. Fold in remaining whipped cream.