Quick Lemon Cottage Cake

Ingredients

• 1 cup lemon curd 
• 1  lemon zest 
• 4 servings mint sprigs for garnish, optional
• 4 inch round cake 
• 1 pint raspberries fresh
• 3 tablespoons water 

Equipment

• sauce pan

Directions

1. 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.
2. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.