Berries, Lemon Curd Cakes (rachael Ray)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 arrange sponge cake on serving dish.
• 2 remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
• 3 fill cakes with curd sauce.
• 4 top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.