1/2 cup lemon curd (from jar)
1 cup cold heavy whipping cream
1/4 cup powdered sugar
Add lemon curd, cold heavy whipping cream, and powdered sugar to a large bowl. Use a mixer to whip until stiff, for about 3-5 minutes. Divide between 4 glasses. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Garnish with a fresh lemon slice and berries if you like. Great layered with pound cake and angel food cake too!