Sugar Cookie Crust

1. Cream the shortening and the sugar.
2. Add the eggs, milk and vanilla.
3. Stir in the flour and mix until all of the flour is incorporated into the dough.
4. Cover the dough and let it chill for 30 minutes or more.
5. Divide the dough in half, reserving half of the dough for another use.
6. Press the other half of the dough into a greased pizza pan (roughly 13 inches in diameter).
7. Sprinkle the dough with sugar.
8. Bake the crust for 8-10 minutes at 325 degrees until it is lightly golden around the edges.
9. Remove the cookie from the oven and let it cool for 5 minutes and then place it on a wire rack to cool completely.

Lemon Curd {Courtesy of Cooking Light magazine}

1. Combine the sugar, lemon rind and eggs in a saucepan and stir them with a whisk over medium heat for 3 minutes or until the sugar dissolves and the mixture turns pale.
2. Stir in the lemon juice and the butter and cook the mixture for another 5 minutes or until the sauce thinly coats the back of a wooden spoon, stirring constantly with a whisk.
3. Remove the lemon curd from the heat and let it cool.
4. Place it in a sealed container and let it chill so that it continues to thicken.

Rainbow Fruit Pizza

1. Wash and cut all of the fruit.
2. Generously spread lemon curd over the cooled cookie crust.
3. Arrange the fruit on the lemon curd.
4. Serve the dessert pizza immediately.