Lemon Curd And Blueberry Trifle

Lemon Curd And Blueberry Trifle
Lemon Curd And Blueberry Trifle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • LEMON CURD:

  • 1 1/3

    cups sugar

  • 3/4

    cup unsalted butter - (1 1/2 sticks) cut 1/2" cubes

  • 2/3

    cup fresh lemon juice

  • 1

    tablespoon grated lemon peel

  • 1/8

    teaspoon salt

  • 5

    large eggs beaten to blend

  • LEMON SYRUP:

  • 1

    cup water

  • 1

    cup sugar

  • 1/3

    cup fresh lemon juice

  • 1

    tablespoon grated lemon peel - (packed)

  • FILLING:

  • 1

    package cream cheese - (8 oz) room temperature

  • 3/4

    cup sugar

  • 2 1/4

    cups chilled heavy whipping cream

  • 1/4

    teaspoon vanilla extract

  • TRIFLE:

  • 3

    containers fresh blueberries - (1/2 pint ea)

  • 1

    purchased pound cake - (12 oz) cut 1" cubes

Directions

For Lemon Curd: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight. For Lemon Syrup: Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool. For Filling: Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish. Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes. This recipe yields 10 to 12 servings.

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