The Lemon Curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. This pizza is best served the day it is made. Be creative and choose different fruit combinations.
1 (18 ouce) package refrigerated sugar cookie dough (or homemade sugar cookie dough)
Cooking spray
2 T seedless raspberry jam, melted
� c. Lemon Curd (recipe follows)
2 c fresh raspberries
2 c fresh blackberries
1 c sliced strawberries
1 plum, sliced
2 tsp sugar
1. Preheat oven to 350�F.
2. Press the dough into a 12-inch pizza pan coated with cooking spray. Bake for 12 minutes or until golden brown. Cool completely on a wire rack.
3. Preheat broiler.
4. Spread jam over cooled crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices and plum slices on top in a decorative fashion. Sprinkle sugar over fruit, and broil 3 minutes.
Yield: 12 servings (1 wedge per serving)
Lemon Curd
Remember to stir this constantly while cooking. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.
� c sugar
1 T grated lemon rind
2 large eggs
2/3 c fresh lemon juice (about 3 large lemons)
2 T butter or stick margarine
1. Combine first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until the sugar dissolves and mixture is light in color (about 3 minutes).
2. Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
3. Cool. Cover and chill (mixture will thicken as it cools).
Yield: 1 1/3 c
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
Personal Note: My curd did not get super thick. I used homemade sugar cookie dough and I lined the pizza pan with baking paper so that it was easier to take off the pan and cool on a rack.
Reprinted from: The Best of CookingLight 2, 2001.