December 22, 2013

Jupiter Cone Lemon Meringue Pie

Jupiter Cone Lemon Meringue Pie

These vanilla drumsticks are packed with lemon curd, marshmallow crème, cookie crust chunks, coated with white chocolate and topped with crushed lemon drops.

Before you get started…..

I love the tartness of lemon meringue pie coupled with the sweet meringue, so to have these flavors in a cold ice cream cone is heaven. The shortbread cookies are the “crust,” only on the insides. I like to make my cones BIG, I mean big mouth big, and jam the cones with lots of filling, so I usually get 8 cones out of a half gallon. If you want them smaller, you can make about 10 of  them.

Before I start building my cones, I like to coat the insides of the sugar cones with melted Wilton Candy Melts. I like the decadence of the extra white chocolate and it keeps the cones crispy for a long time.  

 Makes 8 – 10

  • 1 half gallon
  • vanilla ice cream
  • 8 – 10 sugar cones
  • 1 jar lemon curd 
  • 1 jar Kraft Marshmallow Crème
  • 1 pkg. Pepperidge Farm Shortbread
  • Cookies or home made, broken into chunks
  • small bag of lemon drops, crushed in sandwich bag 
  • Wilton’s White Candy Melts

Melt the Wilton Candy Melts per package direction. Brush it on the insides in a thin layer. It hardens quickly, so when you’re done with the last one, you can start building the cones.

Put a little ice cream in the bottom, then start adding chunks of shortbread cookie with a spoonful of lemon curd and marshmallow crème. Just keep alternating everything until the cone is full. When you get to the dome part of the cone, you have to work in layers. I use a serving spoon to scoop the ice cream into flat layers, then wrap it around the cookie chunks, lemon curd and marshmallow crème. I make dips in the ice cream to hold the lemon curd in place. Use the back of the spoon to smooth the ice cream layers. You should end up with only ice cream showing on the dome.  

After you make each cone, put them in the freezer. You can lay them on a wax-papered lined pan, or set each one in a coffee cup to stand in the freezer. Freeze for 1 -2 hours, but no longer, as they might pick up that freezer taste. Nasty.

Melt the candy melts in a bowl per package directions. Using a bristled pastry brush, paint a coating on a section of the ice cream dome and part of the sugar cone, as the candy melt solidifies pretty fast. Immediately sprinkle the crushed lemon drops on the solidifying candy melt. 

Continue around the whole cone and put back into freezer. If you have some bald spots, use a spoon to drizzle on some candy melt and add more crushed lemon drops. Return to freezer to harden, then store in a freezer zip bag.

No comments:

Post a Comment