Lemon Curd Pizza

There appears to be some debate over this pizza choice but when I cooked this the first time, even though there were a lot of raised eyebrows around the table, everyone had at least one slice and gave it the thumbs up! Everyone said it reminded them of pancake day.


Step 1

Spread the lemon curd over the pizza base leaving approx 25mm around the edge

Step 2

Sprinkle a little caster sugar over the edges of the dough

Step 3

Place on the pizza peel and pop in the pizza oven for around 20 seconds before rotating for an even cook

Step 4

After approx 1 minute or when the edges are golden, remove from the oven using the pizza peel and allow to cool for at least 5 minutes - this will be molten sugar at this point and will burn if eaten too soon!

Step 5

When cooled slightly and the curd has solidified again then grate the zest of a lemon over the pizza and decorate with fresh basil leaves

Step 6

Add the juice of a lemon and a tablespoon of lemon curd to a tub of creme fraiche and mix together. You can substitute the lemon juice for limoncello if preferred! Put 5 spoonfuls of the creme fraiche mix over the top of the pizza to decorate. Slice into 6-8 portions and serve warm.


The luxury versions of lemon curd are the best to use if you can or you can your own lemon curd if preferred.


1 dough ball (or prepared pizza base) rolled out to 6-8 inches diameter

3-4 Tbs lemon curd

a little caster sugar for sprinkling

1 small tub creme fraiche

1 lemon for juicing and zesting

1 shot of Limoncello if preffered

Basil leaves to garnish