Quick Lemon Cottage Cake

Recipe Ingredients

1 cup	237ml	Lemon curd
		= (found on jellies and jams aisle)
3 tablespoons	45ml	Water
1		Lemon - zested
4		Pound cake, 1" thick
1		Fresh raspberries
		Mint sprigs - for garnish

Recipe Instructions

Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat.

Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B46) - from the TV FOOD NETWORK

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