RECIPE: Frozen Lemon Cream Sandwiches
This is from the March 2004 issue of Food and Wine magazine. I've made it for guests on several occasions and it has always been well received. It's quick, simple, and very tasty. Can be made ahead, too:
Frozen Lemon Cream Sandwiches
one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios
Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
(Can be frozen in an airtight container up to one week.)
Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ...
accept no substitute!
Use any good brand of lemon curd. I used Nelson's, from England.