Lady Fingers With Lemon Cream

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#113144

serves/makes:

ready in:
2-5 hrs

ingredients

1 cup heavy cream
3 packages (3 ounce size) soft ladyfingers

LEMON CURD
2/3 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon rind
1/4 cup butter, melted
2 eggs

directions

Beat cream in bowl until soft peaks form. Fold in curd.

Separate ladyfingers, lay flat. Spoon cream mixture into pastry bag fitted with large tip. Pipe cream over bottom half of lady fingers. Cover with tops. Serve immediately.

For Lemon Curd: Stir sugar, juice, rind and butter in saucepan. Whisk in eggs. Cook, stirring until thick enough to coat spoon, about 12 minutes. Do not let boil.

Strain through sieve into bowl. Cover surface directly with plastic wrap. Refrigerate 2 hours.