BLCC: Berries, Lemon Curd Cakes
This simple dessert makes any meal special.
- 4 small individual sponge cakes, sold in packages in the 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
Arrange the sponge cakes on a serving dish.
Remove the lid from the lemon curd jar and heat in the microwave for 30 seconds on high to warm and loosen it. Fill the cakes with the curd. Top the curd with berries, whipped cream and lemon zest and serve.