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

The.Aubergine.Chef's picture
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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