I just returned from a visit to Ireland, and now I have strawberries front and center on the brain.
I’ll be sharing more about my trip in other posts, but while there, we visited some lovely food suppliers in County Wexford, including Danescastle Fruit Farm. Wexford is known for its glorious strawberries, and now I know why. Delicious, juicy, and red through and through, this was some of the best fruit I’ve ever tasted, right off the vine.
But…back to reality. I know, I know. Here in Florida, strawberry season is at an end. But if you happen to be some place where you can get gorgeous strawberries — or even if you’re dreaming of the next time strawberry season rolls around — you may enjoy having this one in your recipe box. But keep in mind also that lemon goes with so many other flavors. So feel free to substitute any type of berry. Blueberries would be especially terrific and visually striking.
I created this recipe for Easter. I wanted something fairly light (well, in taste anyway) and simple to make. And it turned out great!
Lemon Curd Cream Pie with Fresh Strawberries
1 Graham Cracker Crust (I used Martha Stewart’s Recipe)
1 Recipe of Lemon Curd (Recipe follows)
1 1/4 Cup Heavy Cream
1/4 Cup Confectioner’s Sugar
Strawberries of Similar Size, About 20, or other fruit of your choice (blueberries, raspberries, blackberries, or sliced peaches)
Instructions: Continue reading