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1
For lemon curd:Bring 1 c. sugar, lemon juice, butter and peel to boil in heavy large saucepan, stirring to dissolve sugar.
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2
Whisk Large eggs in bowl to blend.
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3
Gradually whisk in warm butter mix.
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4
Return to saucepan and stir over low heat till curd thickens and leaves path on back of spoon when finger is drawn across, about 2 min; don't boil.
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5
Divide curd proportionately between 2 bowls.
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6
Add in remaining 2 Tbsp.
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7
sugar, then cream and lowfat milk to 1 bowl and whisk to combine.
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8
Cover and refrigeratelemon curd and lemon cream till cool.
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9
Transfer lemon cream to ice cream maker and process according to manufacturer's instructions.
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10
Freeze ice cream in covered container.
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11
(Can be prepared 3 days ahead.
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12
Keep curd refrigerated.
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13
Keep ice cream frzn.)
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14
For Cookies:Preheat oven to 350F.
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15
Butter nonstick cookie sheet.
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16
Combine first 4 ingredients in heavy small saucepan.
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17
Stir over medium heat till sugar dissolves.
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18
Bring to boil.
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19
Remove from heat; whisk in flour.
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20
Form 2 cookies by spooning 1 Tbsp.
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21
batter for each onto prepared cookie sheet, spacing proportionately.
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22
Bake till cookies are lacy and golden brown, about 10 min.
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23
Cold cookies on sheet just till hard sufficient to lift without breaking, about 30 seconds.
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24
Working quickly, lift 1 cookie from sheet, using spatula.
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25
Drape over inverted 3/4-c. custard dish.
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26
Gently flatten cookie on dish bottom; mold and crimp sides to create c.. Repeat with remaining cookie, returning cookie sheet to oven briefly if cookie hardens.
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27
Repeat baking and molding of remaining batter.
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28
Cold.
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29
Gently remove cookie c. from dishes.
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30
(Can be made 1 day ahead.
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31
Store airtight.)
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32
Stir lemon curd over low heat just till slightly hot.
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33
Place 1 cookie c. on each plate.
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34
Fill with scoops of ice cream.
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35
Spoon some lemon curd over.
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36
Sprinkle with berries.
