Lemon Curd Pie for the Fourth
1-9 inch prepared pie crust, baked
3 ounces cream cheese, room temperature
3/4 cup prepared or bought 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
Fresh sliced strawberries and whole blueberries for garnishment
1/4 cup currant jelly
1 Tbsp Grand Marnier
In an electric mixer fitted with a paddle (or in a bowl using a hand mixer) add cream cheese and mix until fluffy. Add lemon curd, and sugar. Mix until uniform. Gently fold in the whipped cream.
Place whole strawberries in the bottom of the cooled pie crust. 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.