I tried this at a friend’s house back in February and loved it! Mine is based off of a recipe from the Food & Wine Magazine website with some minor modifications.
– I used 8 oz of creme fraiche
– I used Trader Joe’s Brand Butter Waffle Cookies (only $2.59) instead of Jules Destrooper Crisp Butter Wafers, which are closer to $5 a box. Some people claim that you should accept no substitute, and that the Jules Destrooper wafers are superior. I have not tried comparing the two, so I can’t comment on that. However, if you really are serious about making these, you can pick them up in bulk at amazon.com at $2.64 each, which is a pretty good deal.
– I omitted the pistachios since I’m not a big fan of nuts in desserts
1/4 cup lemon curd (I got mine at Whole Foods)
1 container (8 oz) Creme Fraiche
A box of butter waffle cookies
Step 1: Grate lemon peel into a chilled bowl (“zest” the lemon)
Step 2: Add the creme fraiche (entire container) and lemon curd to the bowl.
Step 3: Mix until firm peaks form (it will have the consistency of whipped butter). For me, it took a couple minutes of mixing for this to happen.
Step 4: Lay the cookies out onto a tray on top of wax paper. I was able to fit 15 cookies. Scoop about a tablespoon of the lemon cream mixture onto each wafer.
Step 5: Lay the second wafer on top. You can press it down a bit to spread out the cream.
Step 6: Put the tray in the freezer and freeze for around 4 hours.
Step 7: Enjoy!
(You can cover the sides with crushed pistachio nuts if you desire)
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