Berries, Lemon Curd Cakes (Rachael Ray)
- Reviews 10
Ready In: 10 mins
Serves: 4
Ingredients
- 4 small individual sponge cakes, sold in packages of 6 on baking aisle
- 1 (8 ounce) jar lemon curd
- 1⁄2 pint raspberries
- 1⁄2 pint strawberry, hulled and sliced
- 4 tablespoons whipped cream (the canister kind, as this will be a pretty garnish)
- 2 teaspoons lemon zest
Directions
- 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, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.
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