Lemon curd pistachio sundaes

Recipes / Appetiziers

From the kitchen of Martha Stewart comes these sweet, tart, creamy and crunchy sundaes that are a riot of flavour and texture. Both the lemon curd and the vanilla ice-cream showcase richness of egg yolks.

Recipe «Lemon curd pistachio sundaes» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 scoops vanilla ice-cream, 1 cup thickened cream, whipped, 5 large egg yolks, 3/4 cup caster sugar, 1 tbsp finely grated lemon rind , 2/3 cup lemon juice, 120g unsalted butter, chopped, softened, Vegetable oil cooking spray , 1/4 cup caster sugar, 85g packet pistachio kernels, lightly toasted, Pinch coarse sea salt.

Ingredients:

  • 12 scoops vanilla ice-cream 
  • 1 cup thickened cream, whipped 
  • 5 large egg yolks 
  • 3/4 cup caster sugar 
  • 1 tbsp finely grated lemon rind 
  • 2/3 cup lemon juice 
  • 120g unsalted butter, chopped, softened 
  • Vegetable oil cooking spray 
  • 1/4 cup caster sugar 
  • 85g packet pistachio kernels, lightly toasted 
  • Pinch coarse sea salt 

Instructions

  1. Make Lemon curd: Place egg yolks, sugar, lemon rind and lemon juice in a medium saucepan over medium-high heat. Whisk constantly over heat for 6 minutes, or until mixture thickens and coats the back of a spoon. Remove from heat. Whisk in butter, a few pieces at a time.
  2. Strain mixture immediately through a fine sieve over a heatproof bowl. Cover surface with plastic wrap to prevent skin from forming. Set aside to cool. Refrigerate for at least 2 hours or until cold (see note).
  3. Make Pistachios: Spray a baking tray with oil. Place sugar and 2 tablespoons cold water in a heavy-based saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Boil for 3 minutes or until golden in colour. Add pistachios and salt. Cook, stirring, for about 1 minute or until sugar crystallises. Pour mixture onto prepared tray. Cool for 30 minutes. Roughly chop the nuts.
  4. Place a scoop of ice-cream into each serving dish. Divide lemon curd and whipped cream among dishes. Sprinkle with chopped nuts. Serve.