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1
Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy large saucepan, stirring to dissolve sugar.
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2
Whisk eggs in bowl to blend.
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3
Gradually whisk in hot butter mixture.
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4
Return to saucepan and stir over low heat until curd thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil.
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5
Divide curd evenly between 2 bowls.
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6
Add remaining 2 tablespoons sugar, then cream and milk to 1 bowl and whisk to combine.
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7
Cover and chill lemon curd and lemon cream until cold.
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8
Transfer lemon cream to ice cream maker and process according to manufacturer's instructions.
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9
Freeze ice cream in covered container.
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10
(Can be prepared 3 days ahead.
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11
Keep curd refrigerated.
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12
Keep ice cream frozen.)
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13
Preheat oven to 350F.
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14
Butter nonstick cookie sheet.
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15
Combine first 4 ingredients in heavy small saucepan.
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16
Stir over medium heat until sugar dissolves.
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17
Bring to boil.
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18
Remove from heat; whisk in flour.
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19
Form 2 cookies by spooning 1 tablespoon batter for each onto prepared cookie sheet, spacing evenly.
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20
Bake until cookies are lacy and golden, about 10 minutes.
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21
Cool cookies on sheet just until firm enough to lift without breaking, about 30 seconds.
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22
Working quickly, lift 1 cookie from sheet, using spatula.
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23
Drape over inverted 3/4-cup custard dish.
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24
Gently flatten cookie on dish bottom; mold and crimp sides to form cup.
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25
Repeat with remaining cookie, returning cookie sheet to oven briefly if cookie hardens.
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26
Repeat baking and molding of remaining batter.
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27
Cool.
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28
Gently remove cookie cups from dishes.
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29
(Can be made 1 day ahead.
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30
Store airtight.)
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31
Stir lemon curd over low heat just until slightly warm.
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32
Place 1 cookie cup on each plate.
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33
Fill with scoops of ice cream.
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34
Spoon some lemon curd over.
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35
Sprinkle with berries.
