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Ingredients

Directions

  • In a large bowl, beat 2 cups cream to stiff peaks. Fold in lemon curd.

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  • 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.

  • Beat 1/2 cup cream until stiff peaks form and mound on top of cake in center. Garnish with lemon slices.

Nutrition Facts

372 calories; 20 g total fat; 408 mg sodium. 43 g carbohydrates; 7 g protein;

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