4 Videos | Photo: Lemon Curd Trifle with Fresh Berries Recipe
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
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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By maryb27419
on May 13, 2013
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Turned out great! Despite the various reviews complaining about the lemon curd not setting, I decided to chance it. I liked these proportions better than Ina Garten's easy lemon curd recipe. First let me say that I hate recipes where the proportions are important (like this one that say "juice of 4 lemons." that can vary from a half cup (bottled lemon juice formula of 2 Tlb of juice per lemon to a cup, what I got when I squeezed my meyer lemons fresh from my home lemon tree. So, I compromised at 3/4 cup lemon juice and it worked. 2nd point- recipe says cook and whisk 10 minutes, I used heavy all clad pots and my eggs were cold so I ended up cooking and whisking for 15 minutes, then the "back of spoon test" said it was done. Finally I had very cold butter cut into more than 60 small pieces and I only added 1 or 2 at a time, whisking each until incorporated before adding next. These are, I believe, secrets to success.
By paola.chavez19
Bowie, MD
on March 31, 2013
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Delicious!!! loved the combo of the lemon curd and fruit. i used Ina's lemon curd recipe because Tyler's seemed a little more complicated but i did comine the curd and fresh whipped cream like Tyler said to do. It was a hit at easter brunch!
By RecipeRogue
on March 29, 2013
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Lemon curd was impossible to thicken. I finally gave up, not sure if it will look any better in the morning, but I may have to ditch it all.
Read all 147 reviews