This quick and easy dessert recipe is delicious because lemon curd and sponge cake are made for each other--even when both come ready-made.

Source: Family Circle
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Ingredients

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Directions

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  • Beat together powdered sugar and milk in a bowl until good drizzling consistency. Pour into small plastic food-storage bag; snip off a small corner. Drizzle over 6 small packages sponge-cake shells. Place 1 rounded tablespoon lemon curd into each center. Garnish with fresh raspberries and mint sprigs. One large sponge-cake shell may be substituted.

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