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BLCC: Berries, Lemon Curd Cakes

BLCC: Berries, Lemon Curd Cakes


  • 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.