Doubly tart and perfectly sweet, this creamy lemon curd pie is topped with crunchy, sugar-coated fresh cranberries. It’s a showpiece for your holiday table, so prepare for applause. Though this pie is a snap to assemble, be sure to plan ahead so the sugared cranberries have time to dry.
Special Diets:
Ingredients
Method
Mix sugar, cinnamon sticks and cloves with 3 cups water in a saucepan.
Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves.
Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours.
Using an electric mixer on medium speed, beat heavy cream in a large bowl until stiff peaks form.
In a second large bowl, beat lemon curd and Neufchâtel until well combined, and then fold in whipped cream.
Transfer lemon mixture to pie crust, spread out evenly and chill for 4 hours.
Drain cranberries. (Reserve liquid as a simple syrup to add a holiday touch to cocktails.)
Place superfine sugar in a bowl, add cranberries, and gently toss to coat evenly.
Place cranberries on a baking sheet to dry, about 1 to 2 hours.
Pile cranberries onto pie, cut into slices and serve immediately, spooning any tumbling cranberries back over the top.
Nutritional Info
Serving Size
Calories
440
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.