Here's our best recollection of what went down:
THE SHAKE
(makes four too-small servings)
1 half-gallon vanilla bean ice cream
juice of 2-3 lemons (or to taste)
zest of 2 lemons (or to taste)
10 oz of lemon curd (we used store bought but homemade would probably be excellent too) (or to taste)
Blend these ingredients. Add milk or ice cream or lemon or lemon juice or lemon curd until it tastes awesome and is the consistency you want. (Ashley Anne was tweaking the flavor for almost 20 minutes before it tasted like a sweet punch of bright lemony/vanilla magic. Her palate may not be yours, so keep testing/tasting/trying.)
Then top with...
MARSHMALLOW CREME MERINGUE
3 egg whites
Dash of salt
1 c. marshmallow creme
Dash of salt
1 c. marshmallow creme
Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme beating until stiff peaks form. Use culinary torch to brown meringue.
Serve with...
PIE CRUST COOKIES
(I used only half of the dough from this recipe to make the crust for our shakes.)
1 cup flour
1 TBS sugar
1/4 tsp salt
6 TBS butter, chilled
1 egg yolk
1 TBS ice water
1 TBS lemon juice
1 TBS sugar
1/4 tsp salt
6 TBS butter, chilled
1 egg yolk
1 TBS ice water
1 TBS lemon juice
Preheat oven to 425°F. Combine flour, sugar, and salt in a
large mixing bowl. Cut butter into flour mixture until it resembles tiny
peas. (Or pulse several times in food processor.) Combine egg yolk,
water, and lemon juice with a fork. Sprinkle egg yolk mixture over flour
mixture and stir together with a fork until it forms a ball. (Or pulse
again in food processor until it clumps together.)
Roll out between two pieces of parchment (or on floured
surface), sprinkle with sugar, cut into triangles or other fun shapes,
and bake for 7-8 mins or until golden brown.
Yikes! I want more right now. RIGHT NOW.