- 11 ounce jar lemon curd
- 4 ounces cold cream cheese, slightly softened
- 1 store-bought graham cracker piecrust
- 4 kiwis
Using a standing electric mixer, whip lemon curd and cream cheese at high speed for 3 minutes, scraping the bowl down once, until thick and fluffy. Spoon into piecrust; freeze 10 minutes. Meanwhile, peel kiwis, halve lengthwise and thinly slice. Scatter over filling. Serve at once. Serves 6.