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.
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.