This bright summer dessert consists of vanilla ice cream topped with a sweet lemon sauce, fresh whipped cream and pie crust crumble.
In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs, lemon juice and butter, whisking until smooth. Slowly bring to a boil, stirring constantly with a whisk. Pour into a bowl and let cool. Cover and refrigerate until lukewarm or chilled.
Place 1 or 2 scoops of ice cream in a sundae bowl. Drizzle with lemon topping. Using a pastry bag fitted with a star tip, garnish with a rosette of whipped cream. Sprinkle with crumble.
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