Tuesday, July 8, 2014

Frozen Lemon Dessert Cups

                                      Inspired ByRee Drummond Tasty Kitchen

I've said it before,  I get ideas from random places and the ideas sometimes just come into my head at any given time.  Looking in my files for something different that would satisfy my craving, perusing the  sweet and savory recipes in my files & still couldn't make up my mind.  I've made cookies that were so good, one using fresh blueberries, the other a chocolate cookie that is to die for good.  I am a chocoholic at heart, but even I get tired of chocolate.  Did I just say that OUT LOUD?  Both cookie recipes are keepers

But, I digress.  While both cookies are delicious and were inhaled by the girls at work, neither cookie sated my craving.  I wanted something more.  Something that would make me smile after that first bite.  There it was, in my Misc Dessert file.  The Recipe comes from Ree Drummond, so how can it not be good right?  I made the recipe as is and it was Delicious.  Even Randall who is extremely picky & won't touch Coffee ice cream loved it.  I Loved it.   But, I wanted more.  Don't get me wrong,  I LOVE Coffee... Then it hit me.   Why didn't I think of this before?   Anyone who knows me, knows my penchant for twisting a recipe.  Out came the  ice cream maker.  There I was, zesting the  lemons i'd picked up that morning when hubby walked into the kitchen and said "NAKED LEMONS!"   What?  Not knowing how to respond to that except to smile & shake my head.    "Please, please, pleeeeease tell me you're making me lemon ice cream?"   Yup, that's exactly what I was doing.  And not just ice cream, I made Lemon Truffles too

Ree's recipe for the Frozen Cappuccino Cups uses chocolate chunks in the coffee ice cream. I used Lemon Truffles chunks in keeping with the Lemon profile.  I had a hard time with the truffle flavor, until I added double zest and extract when making them because the white chocolate kept eating up the lemon flavor.  They were a tad softer, so I put them in the freezer to make it easier to cut and that worked perfectly for me plus they didn't turn into rocks in the ice cream.  I also put the cookies in the freezer for about 20 minutes... that sure made cutting them easier  They didn't get mushy.  Somebody... ate the Lemon Head Candy I was going to crush and top these babies with...........  The cookies worked just fine & the lemon Curd made the dessert even better.   Don't skip using the melted butter in the cookie crust, it made the base hold together even better and the taste phenomenal.  Ask my Hubby.  He had one for dessert and another later in the evening as a snack.  We both Loved them.   Sorry you can't cut calories with this one but they are the size of a small cupcake if that makes you feel any better.....  oooh, Mini's?  A Mile High Pie?  I have to stop thinking or i'll never leave my kitchen.

Now don't think you have to make everything here.  By all means, use store brought items, they will be just as good

Thank You Linda for the opportunity to showcase my little treat.  I just wished we lived close by each other so we can share all the wonderful things that come out of our kitchens!

Also, Thanks Ree for a fantastic dessert, You are an inspiration for so many good things that come from my kitchen, even if I twist them up a bit.......


15 Whole Lemon Sandwich Cookies (used Lemon Oreo's)
2 tbsp  melted butter
15 mini Lemon Truffles,  cut into quarters & place back in the freezer until you're ready for them(recipe below)
1 Pint Lemon Ice Cream, softened but not melted (recipe below)

12 grease resistant cupcake liners(found mine at Smart n' Final)they're coated so they come off easier


Lemon sandwich cookies, crumbs and pieces
Lemon Curd
Heavy Whipping Cream
1/2 cup sifted confectioners sugar
1 tsp Pure Lemon extract, if desired

Crushed Lemon Head Candy Or white chocolate curls


Line 12 cups of a regular muffin tin using grease-resistant paper liners.

Pulse the cookies in a food processor until crushed.  You can crush them in a zippered bag using a rolling pin. I used the food processor because it's easier for me.  Place in a bowl and add the melted butter mixing until the butter is incorporated.  Don't skip the butter, it makes the crust taste so good.  Divide the crumbs into the 12 liners and press to form the base of the cups.  I used a mini rolling pin that has flat ends. You can use a tart tamper also.   Set aside.

Gently fold the frozen cut truffles into softened ice cream and fill liners to almost full leaving about 1/4 inch clear from the top of the liner.  Freeze until completely frozen.  I left mine in the freezer for about 3 hours.  

Take one pint of Heavy Whipping Cream and beat until soft peaks form.  Add 1/2 cup sifted powdered sugar to whipping cream, add 1 tsp Pure Lemon Extract, if desired &  whip until stiff peaks form.   

Take the Ice Cream Cups from the freezer and get your garnishes ready.  Fill the pastry bag with the whipping cream.  Begining in the center of the cup, start piping toward the outter rim moving inward as you build the cream layer upward(I used an open star tip 1M Wilton)  Twist slightly and lift.  Garnish with cookie crumbs. Warm the lemon curd slightly and let cool, then place in disposable pastry bag and cut a tiny hole at the tip.   Drizzle the lemon Curd over the ice crumb topping.Take one pint of Heavy Whipping Cream and beat until soft peaks form.  Add 1/2 cup sifted powdered sugar to whipping cream, add 1 tsp Pure Lemon Extract, if desired &  whip until stiff peaks form.   

Take the Ice Cream Cups from the freezer and get your garnishes ready.  Fill the pastry bag with the whipping cream.  Beginning in the center of the cup, start piping toward the outter rim moving inward as you build the cream layer upward(I used an open star tip 1M Wilton)  Twist slightly and lift.  Garnish with cookie crumbs. Warm the lemon curd slightly and let cool, then place in disposable pastry bag and cut a tiny hole at the tip.   Drizzle the lemon Curd over the ice crumb topping.

Serve right away.   You can freeze them in a covered plastic container until ready to serve.  I just left what we didn't use in the freezer in a covered container.  The first batch I made(original cappuccino cups) lasted about 2 weeks in the freezer and they were perfect when I finally took them to work.

Lemon Curd

adapted from Dessertsmagazine.com

1 cup lemon juice
2 tablespoons finely grated lemon zest( used 4 tbsp)
2 cups granulated white sugar
4 Extra large eggs yolks, plus 3 large whole eggs
3/4 cup butter (1-1/2 sticks), cut into small pieces

Using a large heavy bottomed sauce pan I whisked the egg yolks and whole eggs then added the lemon juice, sugar & zest and whisked until the mixture was combined.

Stir constantly over medium heat making sure to whisk around the edges of the pan until mixture is thickened enough to coat the back of a spoon.   This should take about 10 minutes.  Remove from heat and whisk in the butter whisking well until the butter is melted. 

Strain curd through fine mesh strainer into bowl.  I did this while it was still warm. The curd will thicken further as it cools. Let the curd cool for about 10 - 15 minutes then place in the refrigerator and give it a stir once in a while to help it cool further.  Once cooled, place plastic wrap directly on top of the curd to keep a skin from forming.  Keep refrigerated.  I put mine in mason jars.  It should keep for about a week or two in a very cold refrigerator. 

 White Chocolate Lemon Truffles

adapted from Cheri@kitchen simplicity

Makes: 24
1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
pinch salt
1 tsp. lemon extract (I used two tsp)
4 tbsp fresh Lemon Zest (my addition)
icing sugar, for dusting

Start by melting the chocolate, butter & Zest along with the cream in the microwave at 15 second intevals so it won't scorch.  Stirring as needed to help the melting process.  when melted, stir until smooth.  Add the salt and extract**.   Strain through a fine mesh sieve to remove the zest pressing until all the chocolate is in the bowl.  Do this while it's still warm or it won't go through the sieve.

Cool for about 10 minutes before covering with plastic wrap.  Refrigerate the mix for about 3 hours so it can firm up.  You can leave it overnight, I did.

Sift confectioner's sugar and place in a bowl, set aside.  Take the truffle mix from the refrigerator.  Using a small cookie scoop, make balls of mixture and toss into powdered sugar to coat. Place on parchment paper to dry.  If they need a second coating of sugar, toss them in again for another round.  I didn't bother with the sugar coating.  I made them about the size of small marbles and froze them on waxed paper on a plate in the freezer.

Store the truffles in a covered container.  You can freeze them if you aren't going to serve them right away. ** I used salted butter and omitted the salt in the recipe

Lemon Ice Cream       
Adapted from: Gourmet  June 1993

1 tablespoon freshly grated lemon zest (omitted, but not by choice)
1/2 cup fresh lemon juice  (used REAL lemon juice~bottled)
1 cup sugar (used super fine)
3 large eggs
2 cups half-and-half  (used whipping cream)
1/2 teaspoon vanilla (used ¼ tsp)
1 tsp Lemon extract  (my addition)

In a saucepan whisk together the zest, the lemon juice, the sugar, and the eggs, whisk in 1 cup of the half-and-half and the vanilla, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest, and chill it, covered with plastic wrap, until it is cold. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

This recipe is from my friend Cyndy.  She's a fantastic baker and cook and loves trying new recipes. I am extremely lucky she wanted to share this wonderful recipe with us.

Thank you Cyndy! 


  1. OMG Cyndy......these look sooo sooo amazingly good. Your photo is beautiful. I was waiting to see what you were going to treat us to, and I must say I am not at all disappointed. I also love the way you explained, and then told where to get the items. I want to reach in the picture and grab it. I didn't know they made lemon oreos. I am so in awe of all of you ladies who can adapt recipes. I have always been one to follow everything to a "T". Thank you Cyndy for being a guest blogger.....I wish you lived near me !!!!

    1. Thank You Myra. I had fun making this. Lemon Oreo's are hard to find. I was happy that I saw them at Walmart and snagged a few bags because the good ones disappear fast! Let your mind wander and bit and say "this might be better if it had......." That's where the ideas come into play and I think, hmmm, where can I get.... I wish we all lived near each other, then I wouldn't have to take anything to work!

      Thanks for letting me share my treat Linda, you're a sweetheart!

    2. I understand what you mean Cyndy. I sometimes think that a recipe would be good with a bit of something else in it. I do at times add a different spice, or seasoning, but most of the time I am follow it closely. I do like to come up with different ways to make chicken, since I eat it so often. The other night, I had a pizza shell, so I put a bit of olive oil then put pizza cheese, some shredded chicken and then some of those kalamata olives on it and then sprinkled some grated parm cheese on and then baked it.......wooo wooo, this was so good. Since I am by myself now, I don't do much cooking, so anything easy is for me. Thanks again for sharing your amazing recipe.

    3. Easy is always good! I use left over alfredo sauce and chicken and Monterey jack cheese with artichokes that have been marinated. I love the stuff!

  2. Oh my! Oh My! Need I say more? What a scrumptious recipe. Thanks, Cyndy for walking us through each and every step. This looks to die for.

    1. HAH! That's what my hips are saying now Angela! So easy to make too. I love that you can use everything premade and they last in the freezer for a month (wrap in plastic wrap after freezing for an hour first). The lemon makes it awesome. I have blackberries in the freezer and may just have to try blackberry ice cream next!

  3. Glad to see you back playing in the kitchen and photographing again, Cyndy. Your lemon cups look wonderful. What a treat on a hot summer afternoon! :)

  4. Thanks Carol, I sound like a windbag. it was a very long post! I think you and bob would LOVE these

  5. Gorgeous! And it sounds as if it tastes as good as it looks. What a fantastic recipe and very well explained. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  6. Thank you for your kind comment Cynthia

  7. This looks incredible! Pinned. We love having you be a part of our party. I hope to see you tonight at 7 pm. http://loulougirls.blogspot.com/
    Happy Monday! Lou Lou Girls

    1. You Bet I will! I'll let Cyndy know you liked her recipe.

    2. Thank You Kimberly, it's so good. Thanks for pinning it and Thanks Linda for letting me join you for the day.

  8. I wish I baked more, these would be made all the time! Thanks for sharing on Worthwhile Wednesdays! I hope to see you again tomorrow!
    ~Allie http://thecraftiestallie.blogspot.com/

    1. Hi Allie, the best thing is, no baking & you can use store brought stuff & they'll be just as good. Hope you get the chance to try them

  9. These look amazing! I wanted to let you know I'll be featuring them at the Retro Re-pin Party at Sustaining the Powers tomorrow night (We go live at 8pm ET on Tuesdays).