Label
All
0
Clear all filters

Lemon Canadian Crown

Rate this recipe

banner
Preparation info
  • Serves:

    10 to 12

    • Difficulty

      Medium

Appears in

By Rose Levy Beranbaum

Published 2009

  • About

This stellar frozen dessert is from my dear sister-in-law Jean Beranbaum, who is a great baker. When Elliott and I were first married, I immediately fell in love with his large Canadian family—and with this incredible torte. The lemon cream filling is simply a lemon curd made with whipped cream instead of butter; which freezes without an ice cream maker to a delicious creaminess. The lemon flavor actually seems to intensify after three days in the freezer. With its crown of ladyfingers and

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title