Lemon Crisps

Lemon Crisps

Lemon filling atop bite-sized pieces of waffle cone, topped with sugared strawberry.


  1. In a medium bowl, whisk together egg yolks and 1/2 cup sugar.
  2. In a small saucepan over medium heat, whisk corn starch, water, 1 cup of sugar and salt. Bring to a boil, continue boiling for 1 minute. Mixture should have the consistency of pudding.
  3. Remove from heat and temper into egg yolks, whisking one tablespoon at a time, until there is about half the mixture remaining. Stir the egg yolks back into the pot and cook on low for 1 minute.
  4. Add butter and lemon juice. Remove from heat and stir until well combined. Over a medium bowl, strain the mixture, then add lemon zest, and stir to incorporate. Refrigerate for 15 minutes.
  5. Break cones into pieces and top with lemon mixture.
  6. Roll strawberries in remaining ½ cup sugar and place on top of lemon filling. Garnish with mint and serve.

TIP: Straining lemon curd is a key step to remove any egg that may have solidified during the cooking process. This curd may also be used as a fruit dip, or is equally delicious paired with cookies and sweet crackers.            

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen