Fresh Fruit Pizza with Lemon Curd

We had our family Easter dinner a week early this year. Grandma had to work all of Easter weekend (bummer) and some family members were going out of town, so we just decided to move it up a week.

I decided to make this Spring dessert to take to our Easter dinner.
I had some Meyer Lemon juice in the fridge that I had squeezed from my leftover meyer lemons, so I made the curd with that the night before.
I had some of my favorite sugar cookie dough in the freezer, so I knew that this would be easy to put together after we got home from church.
I did things a little bit differently than the recipe suggested. I used a square cookie sheet to bake my cookie dough. I cut the cookie into squares and topped each cookie square with the lemon curd individually. Then I placed a few berries on top.

I have made Lemon and Lime curd many, many times and I was surprised that this version from Cooking Light had just as much flavor and great texture even though it was a little bit lighter. It was fabulous.
This dessert disappeared very quickly. It was the perfect thing to celebrate Easter and Spring!


Here is the recipe for Fresh Fruit Pizza with Lemon Curd from Cooking Light
* I used this sugar cookie dough, because I had it in the freezer
* I didn't use a plum or the sprinkling of sugar at the end of the recipe
* I spread a little bit of blackberry or blueberry Simply Fruit
on top of some of the squares, before adding the lemon curd

Here is the recipe for Lemon Curd
*I used Meyer Lemon juice instead of normal lemon juice