Recipes : Lemon Curd Trifle with Fresh Berries : Food Network

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Lemon Curd Trifle with Fresh Berries
Recipe courtesy Tyler Florence

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 and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello 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 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. Chill
before serving. Garnish with fresh mint.