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)
1. Prepare Lemon Curd. Chill for at least 2 hours or overnight.
2. Prepare your favorite graham cracker crust and bake; set aside to cool completely.
3. Whip cream with confectioner’s sugar until it forms firm peaks.
4. Fold lemon curd into whipped cream very gently.
5. Spoon into prepared crust.
6. Slice similarly-sized strawberries length-wise; beginning at the outside edge of the pie, lay strawberry slices in circles with cut sides facing inward. Continue making circles to resemble a flower pattern.
Note: This isn’t gonna cut pretty. 🙂 If you want a more stable mixture, with slices that “stand up”, you probably want to add a little gelatin to set the mix. We were fine with the floppy pieces because they were super delicious.
Recipe from the book Luscious Lemon Desserts by Lori Longbotham
1/2 Cup (1 stick) unsalted butter
3/4 Cup Sugar
1/2 Cup Fresh Lemon Juice
3 Tablespoons Finely Grated Lemon Zest
Pinch of Salt
6 Large Egg Yolks
1. Melt the butter in a heavy medium saucepan over medium-low heat.
2. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth.
3. Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
4. Immediately pour the Lemon Curd through a strainer into a bowl. (Note from Brooke: I totally don’t do this.) Let cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to serve. (Lemon Curd keeps for a month in the refrigerator and for about 3 months in the freezer. [Another note from Brooke: Good luck getting this to last 3 months.])
Cheers and Happy Cooking!