Recipe courtesy of Rachael Ray

BLCC: Berries, Lemon Curd Cakes

Name: BLCC: Berries, Lemon Curd Cakes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT0H6M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 6 min

Prep: 5 min
Cook: 1 min

Yield: 4 servings

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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

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.