Lemon Curd Trifle with Fresh Berries

Total Time:
3 hr 40 min
Prep:
30 min
Inactive:
3 hr
Cook:
10 min

Yield:
6 servings
Level:
Intermediate

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 Limoncello or Grand Marnier liqueur (optional)
  • Fresh mint leaves, for garnish
Directions
Watch how to make this recipe

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.


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