Friday was Meeme’s (my grandma) 75th birthday. My mum and I decided to throw her a luncheon with a garden party theme. The party consisted of a wide range of desserts with these lemon shooters being a favorite. I layered crushed graham crackers with lemon curd and vanilla whipped cream topped with a raspberry.
5 tablespoons freshly squeezed lemon juice
4 tablespoons salted butter
3/4 cup sugar
2 egg yolks
1 tablespoon grated lemon zest
1. In a glass or steel bowl whisk all the ingredients except the butter.
2. Bring a pot of water to a slow simmer and put the steel or glass bowl on it whisking continuously. Make sure you size your pot to the bowl to make sure it fits.
3. Once the mixture thickens to coat the back of a spoon, and remove the bowl from the pot. Add in the butter and whisk well (until the butter completely melts).
4. Allow to cool before transferring to a clean jar. Put Saran Wrap on it before closing the lid. Refrigerate overnight and it will stay fresh for up to 7 days.
To make vanilla whipped cream: Beat one cup heavy whipping cream with one tablespoon of vanilla until it becomes thick.