43 Best Lemon Curd Desserts (To Use Up Lemon Curd!)
A delightful and easy-to-make lemon curd and blackberry cake roll with a moist, fluffy texture and a bright tangy flavor. Perfect for dessert lovers who want a fresh and flavorful treat in just 30 minutes.
Ingredients
Main ingredients
- 4 large Eggs fresh
- ¾ cup Granulated sugar
- 1 cup All-purpose flour sifted
- 1 teaspoon Baking powder
- ¼ teaspoon Salt balances sweetness
- ¼ cup Powdered sugar for dusting
- 1 cup Lemon curd star of the show
- ½ cup Fresh blackberries ripe but firm
Instructions
Instructions
- Preheat your oven to 375 degrees F. Line a jelly roll pan with parchment paper and grease it lightly so cake won’t stick.
- In a large bowl, beat your eggs with granulated sugar until the mix is thick and pale, about 5 minutes using a mixer.¾ cup Granulated sugar
- Sift together the flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture without overmixing.1 cup All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Salt
- Pour the batter evenly into the prepared pan, spreading to the edges but keep it light without pressing hard.
- Bake for 12 to 15 minutes until cake springs back lightly to touch.
- Right after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.¼ cup Powdered sugar
- While cake is still warm, spread lemon curd evenly over surface, then sprinkle fresh blackberries to stick softly on the curd.1 cup Lemon curd, ½ cup Fresh blackberries
- Roll cake up from the short end using the towel to help. Let it cool completely before slicing to keep shape and meld flavors.
Notes
Wrap the cake tightly to keep moist and refrigerate up to 3 days. Freeze whole roll if needed. Use fresh ripe berries and be gentle folding batter to keep cake light. For variations, try frozen berries or honey drizzle instead of powdered sugar.