BRUSH
Keeping It Clean

Even the Cookie Lady cuts down on hot oven projects in July and August, so we have been working on a really good, beautiful NO BAKE AT ALL dessert. The Malerman and Rudolph families taste-tested - a tough job, but they are professionals!

Lemon Filling

• 1 pkg. Knox gelatin
• 1 tsp. white sugar
• 1/2 tbsp. cornstarch
• 1/2 tsp. vanilla extract, optional
• 1 1/2 tbsp. cold water

Mix together very well in a small saucepan, mashing out the lumps of cornstarch. Place saucepan over low heat, cook to melt the gelatin and cook the cornstarch. The mixture will thicken. Remove from heat.

Add

• 1 jar (about 11 oz.) lemon curd

Mix very well into the thickened mixture. Mix completely or it will be lumpy. (see Note)

Stir in

• 8 oz. sour cream

Fold in the sour cream. Set aside.

Fudge layer

• 1/2 c. "Mrs. Richardson's Hot Fudge" topping

Spread fudge topping over the bottom of the piecrust. Pour in the lemon filling on top of the fudge layer. Chill at least one hour.

Topping

• 1 c. heavy cream - chilled in freezer 30 minutes
• 1/4 c. confectioners' sugar, sifted
• 1/2 tsp. vanilla extract
• chocolate shavings

Chill whipped cream in mixer bowl and beater (wire whisk) before starting this step. When everything is well chilled, beat cream with the confectioners' sugar and vanilla extract until stiff. Spoon or pipe (I spooned) the cream over the lemon filling.

Top with shaved chocolate. Simply use a vegetable peeler on a block of chocolate, milk chocolate is easiest to use. No matter what you get, it will look and taste FABULOUS and cool.

Note: If you get lumps, just pour the filling through a sieve. Then pour it into the crust over the fudge layer.

A Cookie Lady Recipe