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The Lemon Drop Part 3 : Lemon Cornmeal Cookies and Whipped Cream

The Aubergine Chef demonstrates how to make The Lemon Drop dessert. Be sure to check out all three parts and to visit http://www.theauberginechef.com for the recipe and for more videos!
Ingredients
  Heavy ceam 8 Ounce
  Powdered sugar 2 Ounce
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) Lemon Cornmeal Cookies : Sprinkle the work surface generously with flour and roll out the dough to 1/4 inch thick.
3) Brush off the excess flour, cut into desired cookie shapes and place on a double sheet pan lined with parchment paper.
4) Sprinkle the cookie shapes with thyme and bake in the preheated oven for about 9 minutes.
5) Whipped Cream : In a mixer bowl, add the heavy cream, sugar and vanilla extract; whip to soft peaks.
6) When the lemon curd has set, dollop the whipped cream over the dessert.

SERVING
7) Place a lemon cornmeal cookie into the cream and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet Sour
Drink: 
Cocktail
Interest: 
Holiday, Party
Restriction: 
Low Carb
Servings: 
5

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Nutrition Rank

Nutrition Facts

Serving size

Calories 205 Calories from Fat 148

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 10.4 g52.2%

Trans Fat 0 g

Cholesterol 62.1 mg20.7%

Sodium 17.3 mg0.7%

Total Carbohydrates 13 g4.2%

Dietary Fiber 0 g

Sugars 11.1 g

Protein 0.93 g1.9%

Vitamin A 13.3% Vitamin C 0.45%

Calcium 3% Iron 0.08%

*Based on a 2000 Calorie diet

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The Lemon Drop Part 3 : Lemon Cornmeal Cookies And Whipped Cream Recipe Video