A Symphony of Summer: Fresh Fruit Pizza with Luscious Lemon Curd (5 WW Pts.)

There are certain flavors that instantly transport me back to sun-drenched afternoons and the joyous chaos of backyard gatherings. This fruit pizza is one of them. I first encountered a similar concept years ago, a humble adaptation from the pages of Cooking Light, and it was an immediate revelation. The idea of a sweet, cookie-like base adorned with vibrant fruits and a tangy creaminess felt both indulgent and surprisingly light. It’s the kind of dessert that doesn’t demand formal serving, but rather begs to be shared casually, perhaps with a chilled glass of iced tea or a crisp white wine, creating those perfect, fleeting moments of culinary bliss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes (plus cooling time for curd)
• Servings: 12
• Yield: 1 pizza
• Dietary Type: Vegetarian

Ingredients

For the Lemon Curd:

• 3/4 cup sugar
• 1 tablespoon grated fresh lemon rind
• 2 large eggs
• 2/3 cup fresh lemon juice (about 3 lemons)
• 2 tablespoons butter or 2 tablespoons margarine

For the Pizza:

• 1 (18 ounce) package refrigerated sugar cookie dough
• cooking spray
• 2 tablespoons seedless raspberry jam, melted
• 2 cups fresh raspberries
• 2 cups blackberries
• 1 cup sliced strawberries
• 1 plum, sliced
• 2 teaspoons sugar

Equipment Needed

• Medium saucepan
• Whisk
• 12-inch pizza pan
• Measuring cups and spoons
• Grater
• Juicer or citrus reamer
• Spatula
• Cooling rack
• Pastry brush (optional, for jam)
• Broiler

Instructions

To Make the Lemon Curd:

1. In a medium saucepan, combine the sugar, grated fresh lemon rind, and eggs.
2. Stir with a whisk over medium heat, cooking until the sugar dissolves and the mixture becomes light in color, which should take about three minutes.
3. Stir in the lemon juice and butter (or margarine).
4. Continue to cook for five minutes, or until the mixture thinly coats the back of a spoon, stirring constantly with the whisk.
5. Remove from heat and cool the lemon curd.
6. Cover and chill the curd in the refrigerator. It will thicken as it cools. (This quantity yields approximately 1 1/3 cups. You can freeze any extra for future use.)

To Make the Pizza:

1. Preheat your oven to 350°F (175°C).
2. Press the refrigerated sugar cookie dough evenly into a 12-inch pizza pan that has been lightly coated with cooking spray. Ensure the dough forms a uniform layer across the pan.
3. Bake at 350°F (175°C) for 12 minutes, or until the crust is golden brown.
4. Remove from the oven and cool completely on a wire rack. This is a crucial step to prevent the toppings from sliding off.
5. Once the crust is completely cool, preheat your broiler.
6. Using a pastry brush or the back of a spoon, spread the melted raspberry jam evenly over the cooled cookie crust. This layer adds a beautiful sheen and a hint of berry flavor.
7. Next, spread the chilled lemon curd evenly over the jam.
8. Artfully arrange the fresh raspberries, blackberries, sliced strawberries, and sliced plum on top of the lemon curd. Feel free to get creative with your arrangement, making it as visually appealing as possible.
9. Sprinkle the 2 teaspoons of sugar evenly over the arranged fruit. This will give the fruit a lovely, slightly caramelized glaze under the broiler.
10. Broil for 3 minutes, watching very carefully to prevent burning. The sugar should melt slightly and glaze the fruit, and the edges of the crust might deepen in color.
11. Remove from the broiler and let cool slightly before slicing into 12 servings (wedges).

Expert Tips & Tricks

The secret to a truly magnificent fruit pizza lies in both the quality of your ingredients and the care you take in each step. For the lemon curd, ensuring the sugar is fully dissolved before adding the wet ingredients is key to a smooth, non-gritty texture. Whisking constantly over medium heat prevents the eggs from scrambling. Don’t be tempted to rush the cooling process of the crust; a warm crust will make the toppings a melty mess. When arranging your fruit, think about color contrast – the deep purples of the blackberries against the bright red of the strawberries and raspberries are visually stunning. If your plum slices are a bit thick, slicing them thinner will allow them to soften beautifully under the broiler.

Serving & Storage Suggestions

This Fresh Fruit Pizza is best served the day it’s made, when the crust is at its crispiest and the fruit is at its freshest. It makes a delightful dessert for barbecues, potlucks, or simply an elegant treat for a warm afternoon. To serve, cut into 12 wedges, much like a traditional pizza. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While the crust may soften slightly over time, the flavors will still be wonderfully vibrant. I wouldn’t recommend freezing this particular creation, as the texture of the fruit and crust can be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	305.9 kcal	N/A
Calories from Fat	N/A	106 g
Total Fat	11.9 g	18%
Saturated Fat	3.7 g	18%
Cholesterol	52.7 mg	17%
Sodium	206.6 mg	8%
Total Carbohydrate	48.2 g	16%
Dietary Fiber	3.4 g	13%
Sugars	27.6 g	110%
Protein	3.6 g	7%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe shines with its current combination, feel free to experiment with your favorite fruits! Peaches, kiwi, blueberries, or even a medley of melon could all be fantastic additions. If you’re looking for a gluten-free option, you could substitute a gluten-free sugar cookie dough or even a pre-made gluten-free crust. For those who prefer a more tart filling, you could slightly increase the lemon juice in the curd and reduce the sugar. A sprinkle of toasted slivered almonds or a drizzle of white chocolate ganache could add another layer of indulgence.

FAQs

Q: Can I make the lemon curd ahead of time?
A: Absolutely! The lemon curd can be made up to 3 days in advance and stored, covered, in the refrigerator. It will thicken further as it chills.

Q: What kind of sugar cookie dough should I use?
A: Any refrigerated sugar cookie dough will work well. The 18-ounce package is a common size and provides the perfect amount for a 12-inch pizza pan.

Q: My fruit looks a little dull. How can I make it shine?
A: The melted raspberry jam acts as a glaze, but for an extra boost of shine, you can lightly brush the berries with a little warm apricot jam or a simple syrup after arranging them.

Q: How do I know when the lemon curd is done?
A: The curd is ready when it has thickened enough to thinly coat the back of a spoon. When you run your finger through it, the line should hold its shape for a moment.

Q: Can I use frozen fruit instead of fresh?
A: While fresh fruit is ideal for its texture and flavor, you can use thawed frozen fruit. Be sure to drain it very well to avoid a watery pizza.

Final Thoughts

This Fresh Fruit Pizza with Lemon Curd is a testament to how simple, vibrant ingredients can come together to create something truly special. It’s a dessert that celebrates the season, bursting with color and flavor. I encourage you to gather your favorite fruits, perhaps pick up some fresh lemons, and create this delightful masterpiece. It’s a wonderful way to bring a little sunshine to your table, and I’m confident it will become a cherished recipe in your repertoire. Enjoy every colorful, tangy, sweet bite!