A perfectly baked golden buttery crust filled with rich lemon custard and topped with a light and fluffy meringue is pretty much heaven. Well, now you can have your pie and drink it, too. Top this one off with a large dollop of “Fluffy” Whipped Cream and garnish it with a vanilla cookie for crunch. Yum! Are you in the mood for a Key lime pie? Substitute Key lime curd, lime zest, and lime juice for the lemon.
Recipe information
Yield
Makes one 16-ounce milkshake or two 8-ounce milkshakes
Ingredients
1/4 cup whole milk
1 tablespoon grated lemon zest, plus more, for garnish (optional)
2 tablespoons fresh lemon juice
3 heaping tablespoons store-bought lemon curd
11 ounces premium vanilla ice cream (about 1 3/4 packed cups)
“Fluffy” Whipped Cream (page 154)
Pizzelle cookie, for garnish (optional)
Preparation
Combine the milk, lemon zest, lemon juice, and lemon curd in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top the shake with fluffy whipped cream, some lemon zest, and a pizzelle cookie, if desired. Serve immediately.
