Lemon Curd and Ladyfingers

You like lemons. Then try this. The lemon curd is toned down by the whipped cream, and the ladyfingers bring everything together. I hope you like it.

Lemon curd:
1 cup lemon juice
1 tablespoon lemon zest
1 cup sugar
4 large eggs
2 teaspoons cornstarch

2 packages (3 ounces each) ladyfingers, split
3 cups heavy whipping cream
1 teaspoon vanilla
1/2 cup lemon curd
2/3 cup confectioners’ sugar

In a saucepan, whisk together cornstarch, lemon juice, sugar, and eggs.

Add lemon zest and stir.

Bring heat to medium and stir constantly.

Cook until it becomes thick – you’ll see bubbles.

Remove from heat and let cool in refrigerator for 30 minutes.

Line sides and bottoms of cups with ladyfingers.

Add cooled lemon curd about 2/3 full.

In a separate bowl, add vanilla, powdered sugar, and whipping cream.

Whip until stiff peaks appear.

Top lemon curd with whipped cream.

Makes 4.


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