
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 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.

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

Perfect spring dessert. I love lemon curd!
ReplyDeleteLemons and fruit are the perfect combination in my books Mary Ann.
ReplyDeleteJust found your blog and I love it! I once made a brownie pizza for dessert, but I love fruit desserts so much better than chocolate. Going to try this very soon!
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