Lemon Raspberry Icebox Cake

Directions:

In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!

In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.

Repeat layers one more time, pressing the graham crackers down gently.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

**Microwave Lemon Curd:
1/3 cup granulated sugar
1 large egg
1/3 cup freshly-squeezed lemon juice
1 teaspoon fresh lemon zest
3 tablespoons unsalted butter, melted
pinch of salt

Instructions
In a microwave-safe bowl, whisk together all of the ingredients very well.
Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute.
Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds.
After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.
Strain the curd through a fine-mesh strainer into a jar with a lid or small bowl (cover with plastic wrap directly on the surface of the curd if you're using this method).
Place in the fridge, and use within 7 days.