Tuesday, March 26, 2013

Strawberry Lemon Cream Pie

This is the fantastic recipe featured in our Spring mailer that should be arriving at your mailbox today. Here is the recipe I plan on trying myself this weekend for Easter! We have just ordered a case of Stonewall Lemon Curd so stop by and get your jar to make this wonderful cream pie.

1-9 inch prepared piecrust, baked
3 ounces cream cheese, room temperature
3/4 cup Stonewall Kitchen Lemon Curd
3/4 cup confectioners’ or superfine sugar
1 cup whipping cream, whipped to stiff peaks
1-pound fresh small or medium strawberries, stems removed
1/2 pound fresh strawberries, stems removed and sliced
1/4 cup currant jelly
1 Tbs. Grand Marnier (optional)

Make sure the prepared baked piecrust is cooled completely.
In an electric mixer fitted with a paddle (or in a bowl using a hand mixer) add cream cheese and mix until fluffy. Add Stonewall Kitchen Lemon Curd, and sugar. Mix until uniform. Gently fold in the whipped whipping cream.
Place whole strawberries in the bottom of the cooled piecrust. Spread the lemon cream over the whole strawberries. Decorate the top of the pie with sliced strawberries and blueberries.
In a small saucepan heat the currant jelly, add the Grand Marnier. Cool glaze and brush over the berries.
Chill the pie in the refrigerator several hours before serving.