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Lemon curd pistachio sundaes
Lemon curd pistachio sundaes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Martha Stewart's luscious lemon curd and vanilla ice cream sundaes are a delightful blend of sweet, tart, and creamy textures.
Ingredients:
  • 12 scoops vanilla ice-cream
  • 252.50 gm thickened cream, whipped
  • 5 large egg yolks
  • 161.25 gm caster sugar
  • 20.00 ml finely grated lemon rind
  • 173.25 gm lemon juice
  • 120g unsalted butter, chopped, softened
  • Vegetable oil cooking spray
  • 53.75 gm caster sugar
  • 85g packet pistachio kernels, lightly toasted
  • Pinch coarse sea salt
Instructions:
  • To make Lemon Curd: In a medium saucepan over medium-high heat, whisk together egg yolks, sugar, lemon zest, and lemon juice for 6 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and gradually whisk in butter until smooth.
  • Strain the mixture through a fine sieve into a heatproof bowl, then cover with plastic wrap to prevent a skin from forming. Let it cool at room temperature before refrigerating for at least 2 hours or until cold.
  • Prepare Pistachios: Coat a baking tray with oil. Combine sugar and 2 tablespoons of cold water in a heavy-based saucepan over medium-high heat. Stir for 2 to 3 minutes until the sugar dissolves. Bring the mixture to a boil and cook for 3 minutes until it turns golden. Add pistachios and salt, stirring for about 1 minute until the sugar crystallizes. Spread the mixture onto the prepared tray and let it cool for 30 minutes. Roughly chop the nuts before serving.
  • Scoop ice-cream into individual serving dishes. Top with lemon curd, whipped cream, and chopped nuts. Serve and enjoy.

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