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I showed up to the last poker match without a single baked good on me. No brownies, no pies, no cookies. I only had a bottle of red wine. And I was late.

I was under the impression that the boys only wanted my money, which I inevitably lose as of late, but, as it turns out, they want my brownies too–I was called a tease for bringing brownies to a previous poker game but not this one. So, not wanting to disappoint, I promised brownies this time around . . . then made a Strawberry and Lemon Curd Cream Pie instead.

I had intended on going through with my brownie promise, I even bought the ingredients, but I had all these sweet leftovers sitting in my fridge after holding a massive brunch (strawberries, a cream cheese fruit dip), and since I hate wastefulness, I felt obliged to use these ingredients. Also, Strawberry and Lemon Curd Cream Pie is easier to make than made-from-scratch brownies. It’s true whether you believe me or not.

Here are some of the fruity friends from World Market that helped me make this pie:

jars.jpg

After using Sticky Fingers Bakeries’ jarred lemon curd, I see no reason to make my own lemon curd ever again. It’s a relief, really, to know that part of my life is taken care of. I will never have to constantly stir thickening lemon curd in my makeshift double boiler again. Although, when I put it that way, it makes me kind of sad.

pie.jpgRecipe: I followed the Honey Maid Graham Crackers Crumb’s pie recipe on the back of the box. You don’t have to bake it, but I did because I thought that would lessen the chances of it turning into a crumbly mess. Then I put a very thin layer of the jarred lemon curd, then a layer of this Fruit Dip with a little vanilla extract mixed in, then sliced strawberries, then I heated the Raspberry Tart preserves and used that as a glaze. I don’t know if I would bother with the glaze next time. I thought a red jam might heighten the red of the strawberries, but I found myself preoccupied with trying not to stain the cream layer underneath when brushing it on the berries. Placing the strawberries on top the cream can get messy, so you can always do the cream as a top layer or serve it on the side. One thing I like about this dish is that it can be reconfigured in so many different ways: rearrange the layers any way you like or omit one all together. Lemon curd and strawberries taste great by themselves without the cream filling, and the cream filling and strawberries don’t need the lemon curd either.

It’s not my most professional presentation, but it looks summery, and it tastes summery, and it was gone by the end of the evening.