- 1 tube of sugar cookie dough
- 1 jar of lemon curd
- 8 Ounces raspberries
- 8 Ounces blueberries
- 2 non-stick mini cupcake pans
Buy pre-made sugar cookie dough.
Line a mini cupcake pan with dough creating cookie cups, place second cupcake pan on top pressing slightly. Bake as instructed on package, removed from oven and let cool.
Fill cookie cups with lemon curd.
Top with fresh fruit and cover with plastic wrap.
Pop in fridge to chill until ready to serve.