Frozen Lemon Curd Creams
These last couple of weeks here have felt almost spring-like. We had some weather in the sixties which was divine but did not last. But there are still little hints that a new season is on the horizon and that almost makes me hopeful. Though, even as I am writing this there are still a few pesky snowflakes on my weather app. March will not leave without a fight. I am not too bothered though because I have found the most perfect pre-spring treat. Just having it in the house puts me in a good mood.
Last post I talked about how in love with lemons (particularly Meyer lemons) I am right now. they are the perfect flavor for this time of year. One warmer sunny days, lemon can make you feel like all is right in the world and on cold cloudy days, it will keep your spirit high.
Hopefully, with my last post I convinced you to make some lemon curd. If you did, I have the perfect thing for you to use it in! These frozen lemon curd creams are what all our warm weather dreams are made of. It is almost mousse-like. It’s comforting like ice cream but also bright, and dare I say, refreshing. It’s basically whipped cream with lemon curd sitting on a bed of graham cracker crust. You’re welcome.
They are are so easy to make and very adaptable. Here I’ve made mine in little individual jars (from my yogurt maker that has gone unused far too long) but you could also turn these into bars by baking the graham cracker crust in an 8x8 pan and then freezing it before cutting them into bars. I like the jars or ramekins because eating my dessert out of a tiny dish makes me extra happy.
Frozen Lemon Curd Creams
Ingredients
- 6 whole graham crackers, broken into 1-inch pieces
- 3 tablespoons butter, melted
- 3 tablespoons sugar, divided
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/4 cups lemon curd (homemade or store bought)
Instructions
- First prepare your crust by preheating your oven to 350. Crush your graham crackers by placing them in a plastic bag and crushing them with a rolling pin (you can also use a food processor). A mix of fine crumbs and larger chunks is fine. Mix the crackers with the melted butter, two tablespoons of the sugar, and salt. Pour it onto a parchment paper lined pan and bake for 10-12 minutes. Pour the warm crumbs into 8 6oz jars or ramekins and set aside.
- Whip the cream, remaining tablespoon of sugar, and vanilla extract together in a large bowl with an electric mixer on medium-low speed until frothy, about 1 minute. Increase the mixer speed to high and continue to whip until the cream forms soft peaks, 2-3 minutes. Pour in the lemon curd and whip for 30 seconds more, until it is fully incorporated. Spoon or pipe the mixture in the dishes and place in the freezer for 2 hours. They will keep in the freezer for up to 4 days.