Memorial Day Recipes: Lemon Berry Pizza

Make Memorial Day Recipes: Lemon Berry Pizza for a bright, shareable dessert with a sugar cookie crust, lemon cream cheese frosting, and fresh berries.

Ingredients

• 1 batch of fruit pizza dough (see Note)*
• 8 oz (224g) full-fat block-style cream cheese, softened to room temperature
• 3 Tablespoons (43g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (150g) confectioners’ sugar
• 1 teaspoon lemon zest
• 1 Tablespoon (15ml) fresh lemon juice
• assorted fresh berries, such as sliced strawberries, blackberries, blueberries, and/or raspberries
• optional glaze: 1 Tablespoon apricot preserves mixed with 1 Tablespoon lemon juice

Instructions

Step 1: Bake and cool the sugar cookie crust

Prepare and bake the sugar cookie crust following your fruit-pizza dough instructions or using store-bought sugar cookie dough. Press the dough into a round pizza shape on a parchment-lined baking sheet, bake until the edges are light golden and set, then remove and let the crust cool completely on the parchment so the frosting won’t melt. Take care that the crust is firm at the edges but still slightly tender in the center so it will hold a thick layer of frosting without cracking — cool fully before decorating.

Step 2: Whip the lemon cream cheese frosting until silky

In a medium mixing bowl, beat the softened block cream cheese and softened butter on medium speed until completely smooth and lump-free, then add the confectioners’ sugar, lemon zest, and lemon juice and continue beating until glossy, silky, and spreadable with visible tiny flecks of lemon zest. Taste for balance — it should be tangy, sweet, and thick enough to hold peaks but still easy to spread. Keep the same bowl and whisk or paddle nearby; any remaining frosting in the bowl will be used for final touch-ups.

Step 3: Assemble and glaze the fruit-topped pizza

Spread a generous, even layer of the lemon cream cheese frosting over the completely cooled cookie crust, working from the center outward to create a smooth, slightly swirled surface. Artistically arrange halved strawberries, clusters of blueberries and blackberries, and thin lemon slices in a balanced, colorful pattern that leaves the golden crust rim visible. If using the optional glaze, whisk apricot preserves with lemon juice, warm briefly, and lightly brush the fruit to create a glossy, jewel-like finish.

Step 4: Slice, serve, and store

Using a sharp pizza or chef’s knife, slice the finished lemon berry pizza into wedges and present it on the parchment-lined surface with a silver serving spatula poised beside the nearest slice. Leftovers can be covered and chilled for up to three days; the crust will keep its crisp edge and the frosting will remain creamy. Enjoy immediately for the best contrast of crisp crust, cool lemon cream, and juicy berries.

Notes

• Cool the cookie crust completely before frosting to prevent sliding.
• Use full-fat block cream cheese for the best texture in frosting.
• Warm and thin apricot preserves with lemon juice for a glossy fruit glaze.
• Store covered in the refrigerator for up to three days.
• If frosting loosens, chill briefly to firm it up before serving.