Lemon Curd Trifle

By LadyRev-2

Ingredients

• 6 large egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1/2 cup (1 stick) unsalted butter, cut in chunks
• 1 pint fresh strawberries stemmed /halved lengthwise
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 2 cups sweetened whipping cream
• 1 prepared lemon pound cake, sliced
• 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
• Fresh mint leaves, for garnish

Preparation

Step 1

To make the lemon curd, bring a pot of water tc simmer over medium- heat. Combine the egç yolks, sugar, lemon juice and zest in a metal or glass heat-resistant bowl and whisk until smooth.

Set the bowl over the slmmerrng water, without letting the bottàm touch and continue to whisk. Keep working-out that arm and whisk it vigorously a good 10 minutes, until the curd has doubled volume and is very thick and yellow. Don’t let it boil.

Remove the bowl fron 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 berries in a mixing bowl and toss them together sp 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 Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries
Repeat the layers until ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with mint