Lemon Curd Trifle with Fresh Berries

Lemon Curd Trifle with Fresh Berries

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    large egg yolks

  • 1

    cup sugar

  • 4

    lemons, zested and juiced

  • ½

    cup (1 stick) unsalted butter, cut in chunks

  • 1

    pint fresh strawberries, stemmed and halved lengthwise

  • 1

    pint fresh blueberries

  • 1

    pint fresh blackberries

  • 2

    cups sweetened whipped cream

  • 1

    prepared lemon pound cake, sliced

  • ¼

    cup Limoncello or Grand Marnier liqueur (optional)

  • Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.


Nutrition

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