Layered Lemon Crepe Cake
In a large bowl, beat 2 cups cream to stiff peaks. Fold in lemon curd.Advertisement
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.