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.
1 (9-inch) frozen pie crust, in pan, baked accordingly to package instructions and cooled
1 cup superfine sugar
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.
Per Serving:440 calories (150 from fat), 16g total fat, 8g saturated fat, 60mg cholesterol, 180mg sodium, 67g carbohydrates, (2 g dietary fiber, 55g sugar), 3g 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.