Lemon Fool

Chill your mixing bowl and beaters in the freezer while you start your recipe.

In a small bowl, whisk together lemon curd and liqueur until smooth. This should be the consistency of thick mustard. Add a little more liqueur as needed. Set aside.

Zest the lemon, set it aside.

In the chilled mixing bowl, (chilled beaters as well) beat the whipping cream and powdered sugar together until it just reaches the stiff peak stage. Gently fold in about ⅔ of the lemon curd mixture. Only swirl it around, don’t combine it completely.

To serve, spoon about ⅓ cup of the whipped mixture into a small dessert dish. Top with a teaspoon or so of the lemon curd sauce. Sprinkle with some lemon zest.

Take a waffle cookie, and break it into a couple large pieces, sticking most of the cookie into the dish. Take one piece of the cookie and crumble it over the top.

Enjoy!

***Note: If you cannot find lemon liqueur, you could substitute it with about 1 teaspoon lemon extract, and about a Tablespoon and a half of water.