Berries, Lemon Curd Cakes (Rachael Ray)

Name: Berries, Lemon Curd Cakes (Rachael Ray)
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
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

(10)

Recipe by jenne

Super quick fix summery dessert! So simple yet delicious! A 30 Minute meal for moms by Rachael Ray. Feel free to add some blueberries for a great, festive, red-white-blue dessert for a July 4th celebration!

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READY IN: 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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