Puff Pastry Brie Pizza with Lemon Curd and Blueberries

By Kenyon
February 27, 2017
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Author Notes: This light and refreshing dessert pizza is perfect for entertaining and sharing!Kenyon


Serves: 4

Puff Pastry and Toppings

  • 1 sheet puff pastry (10-inch square), thawed
  • 4 ounces brie cheese, sliced
  • 1 cup fresh blueberries
  • 1 cup whipped cream

Lemon Curd

  • 1/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 3 egg yolks
  • 2/3 cup lemon juice
  1. Lemon Curd: Using electric mixer, beat butter with sugar for 2 minutes. Add eggs and yolks; beat for 1 minute. Stir in lemon juice (mixture may curdle, but will smooth out as it cooks).
  2. In saucepan set over medium heat, cook egg mixture, whisking constantly, for 4 to 5 minutes or until curd is smooth, thickened and coats back of spoon (do not allow mixture to boil).
  3. Add liquid to drip tray and Preheat Kenyon City Grill® to medium-high. Prick puff pastry all over with fork; place directly on grill. Cook for 4 to 5 minutes or until grilled and golden brown on bottom; using tongs, flip pastry.
  4. Arrange Brie slices evenly over top. Close lid; grill for 3 to 4 minutes. Open lid; scatter blueberries over melted cheese. Close lid; cook for 3 to 4 minutes or until berries are warm and juicy. Serve pizza with Lemon Curd and whipped cream.

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