Tasted these at work and immediately thought they could work with the quart of leftover lemon cream (curd) I had.
1.5 C Lemonade Shortbread Cookie crumbs (11 cookies)
4 TBL melted butter
2 TBL sugar
Pulse together in food processor, butter pie pan, press crumbs into place, chill 10 minutes, bake 350 for 10 minutes. Chill.
I already had a quart of Pierre Herme's Lemon Cream left over from BEFORE Christmas. And it was still good.
Whip
1 Cup heavy cream
2 TBL powdered sugar
1 tsp vanilla
Whip until thick and slightly firm.
When crust is cold, spread half of the lemon curd on the bottom (300 ml). Take the remaining curd and fold in half the whipped cream. Spread on top of curd. Spread remaining whipped cream on top.
Tart and tasty.
http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html
1.5 C Lemonade Shortbread Cookie crumbs (11 cookies)
4 TBL melted butter
2 TBL sugar
Pulse together in food processor, butter pie pan, press crumbs into place, chill 10 minutes, bake 350 for 10 minutes. Chill.
I already had a quart of Pierre Herme's Lemon Cream left over from BEFORE Christmas. And it was still good.
Whip
1 Cup heavy cream
2 TBL powdered sugar
1 tsp vanilla
Whip until thick and slightly firm.
When crust is cold, spread half of the lemon curd on the bottom (300 ml). Take the remaining curd and fold in half the whipped cream. Spread on top of curd. Spread remaining whipped cream on top.
Tart and tasty.
http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html