Name: Lemon Curd and Berry Trifle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 6 large egg yolks; 1 cup sugar; 4 lemons, zested and juiced; 1/2 cup 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 poundcake, sliced (12-16 oz); 1/4 cup Grand Marnier (or lemoncello, optional); fresh mint leaves, for garnish

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Recipe by chia2160

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Lemon Curd and Berry Trifle created by sage7x7

tyler florence's recipe, this looks wonderful.

Ready In:: 35mins
Serves:
Units:

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ingredients

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
¹⁄₂ cup 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 poundcake, sliced (12-16 oz)
¹⁄₄ cup Grand Marnier (or lemoncello, 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 Lemoncello, 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.

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@chia2160

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@chia2160

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"tyler florence's recipe, this looks wonderful."

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review by Dee514

5/3/2013

NOTE:<br/>I have made "6 egg yolk" lemon curd recipes before and the yield is about 1 1/2 to 2 cups of lemon curd. I thought I would add this note for anyone that would prefer to use store bought lemon curd. :)

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review by Charmie777

4/12/2012

The lemon curd never set up, so I had to make some lemon pudding in a pinch. Everyone enjoyed this.

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photo by sage7x7

4/27/2011

1

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review by rosslare

4/2/2010

Absolutely fabulous!

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review by waynejohn1234

6/16/2008

a wonderful twist on trifle. I tend to stick with English custard trifles, but this is such a refreshing change. Had to use Grand Marnier because I have never heard of lemoncello, but we like orange liqueurs so this is fine. Thanks for a super trifle and it will be served a lot for company (one has to impress) and, no doubt, the recipe will be requested.

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