This Lemon Cream with Gingersnaps is a simple, refreshing way to welcome spring.
I love spring. I think it’s my favorite season. There’s nothing better than opening your windows for the first time after a loooooooooong winter and having crisp spring breezes chase away the staleness in the house. I don’t do a ton of specific spring cleaning (probably should change that), but I have been on a major decluttering kick lately. Craigslist is my new best friend. If it’s not nailed down, it’s for sale. Well, not exactly, but pretty close. Out with the old and in with the new. It’s my way of rejuvenating our space for the new season.
My motto of simplifying and refreshing extends to the kitchen, too. Remember that Homemade Lemon Curd we shared yesterday? I hope it is chilling in your fridge right now because you’ll need it to make this Lemon Cream with Gingersnaps, an uber simple, perfectly springy dessert.
Even with only 3 ingredients (lemon curd, heavy cream and gingersnaps), this dessert still packs major flavor with a refreshing bite from the lemon curd and a hint of spice from the gingersnaps. It’s ideal to whip up as a sweet treat after dinner during the week but is equally welcome as a low-maintenance dessert when entertaining.
You can see in the pictures that I layered gingersnap crumbs between two layers of lemon cream. I love the crunch this gives the dish, but if you’re making this dessert hours in advance, skip this step or the crumbs may get a bit mushy. Either sprinkle the crumbs on top of the cream when you’re ready to serve or omit them entirely and stick a few extra whole gingersnaps in the dish.
Hmmm…..maybe if I keep making simple desserts like this, I’ll have more time to deep clean my house?
Nah, that’s overrated. I’ll just keep selling our belongings on Craigslist until the place is clutter-free again.
Lemon Cream with Gingersnaps
- 1 cup heavy cream
- 1 1/2 cups lemon curd
- 12 gingersnaps, divided
- Sweetened whipped cream, optional
- Place 8 gingersnaps in a plastic bag and crush until they resemble coarse crumbs. Set aside.
- In a medium bowl, whisk together heavy cream and lemon curd until smooth. Place 1/8 of lemon cream in each of four dishes. Divide and layer gingersnap crumbs evenly among four dishes. Evenly divide remaining lemon cream among four dishes.
- Garnish with whole gingersnap and whipped cream, if desired.