BLCC: Berries, Lemon Curd Cakes (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Ingredients:
4 small individual sponge cakes, sold in packages of 6 on baking aisle |
1 jar prepared lemon curd, any brand |
1/2 pint raspberries |
1/2 pint strawberries, hulled and sliced |
1 canister whipped cream |
2 teaspoons lemon zest |
Directions:
1. Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.
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