Layered Lemon Crepe Cake
- 1 of 3 In a large bowl, beat 2 cups cream to stiff peaks. Fold in lemon curd.
- 2 of 3 Place 1 crepe on a cake stand. Spread 1/4 cup lemon cream on crepe, leaving a 1/2-inch border. Top with another crepe and repeat layering; do not spread cream on top layer. Refrigerate 4 hours.
- 3 of 3 Beat 1/2 cup cream until stiff peaks form and mound on top of cake in center. Garnish with lemon slices.
Servings Per Recipe: 16
Per Serving: 20 g Fat, total, 12 g sat. fat, 372 kcal cal., 29 g sugar, 7 g pro., 43 g carb., 0 g fiber, 408 mg sodium