This dessert is included in Death Knock and is one of my favorites because it’s scrumptious and a cinch to make. I came up with the recipe after watching many cooking shows and reading countless recipes. It’s a mix of several ideas that really come together well. This could also be prepared using a springform pan with your own crust and lemon curd. Topping it off with homemade whipped cream makes it beautiful and delicious. Either way you fix it, the taste is tart and fresh. I hope you and your guests enjoy it as much as my family and friends always do.
12 ounce tub of Cool Whip, thawed
2 10 ounce jars of lemon curd*
1 shortbread premade pie crust
Pour the contents of one of the jars of lemon curd into a bowl. Stir until soft and well blended. Then spread into a layer over the pie crust. Pour the other jar of curd into the same bowl and stir again until well blended. Add one half of the tub of Cool Whip into the bowl and then stir carefully so the whipped cream doesn’t break down. When it is blended , pour onto the layer of lemon curd. Layer the remaining Cool Whip on the top. Finally zest the lime and sprinkle for decoration. Refrigerate for at least two hours.
*Lemon curd can be found in the jam/jelly or the baking section of most grocery stores.