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Lemon Curd Trifle with Fresh Berries Recipe

Lemon Curd Trifle with Fresh Berries

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (147)

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Average Rating:

Total Reviews: 147

Showing 51-60 of 147

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  • on April 09, 2010

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    This recipe turned out very well, but the lemon curd took MUCH longer to cook and thicken than 10 minutes. Mine took about 20 minutes... Other than that- delicious dessert, everyone loved it. And it looked really pretty on the table :

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  • on April 09, 2010

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    I made this also for Easter. The one thing thats was missing in the recipe was the amount of actual juice to use from the lemon. As we all know some lemons are juicier than others. I want to be able to see the amount to use in the recipe and not through reviews. The cake does look beautiful, I just wasnt happy with the taste of the lemon curd. I also would have cooked the berries down just a little adding some in natural state and then added the fresh (as is berries on the top.

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  • on April 08, 2010

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    I made this for the first time this Easter. Not only is it EXREMELY beautiful when presented, but MOST delicious!
    I was concerned about 'How long to cook the curd' and 'How much lemon to use' after reading many of the comments.
    I needed have worried...Tyler's directions came out PERFECT!
    4 meyer lemons measured 3/4 cup, and cooked to perfection in 10 minutes.
    I made individual servings, which added a special touch, but was definitely more time consuming than making one large trifle.
    This recipe served 6 adults and 4 small children. I used more fresh strawberries, but otherwise followed Tyler's recipe to the letter.
    I used biscuit cutters to make (costco's pound cake the perfect size, and covered them completely with the curd, for eye appeal. lemoncello, definitely added a special flavor. Tyler, your never disappoint!

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  • on April 06, 2010

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    I gave this recipe a low rating because it doesn't work well as it is written. If the recipe specified the quantity of lemon juice rather than the number of lemons, it might have worked better. In my case, I obtained 3/4 cup of lemon juice from 4 lemons, and the dessert turned out way too tart.

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  • on April 06, 2010

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    Tyler...thanks so much for sharing this recipe with us. I couldn't wait for the right occassion to make this dessert. I made this to finish off our traditional Easter Sunday Dinner. It was the perfect compliment for a heavy dinner. Everyone was happy and I recieved many wonderful compliments. Plus I had never made a trifle before, this was fun.

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  • on April 05, 2010

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    I made this for Easter this year and holy moly was it fabulous!! The tartness of the lemon, the sweetness of the berries...my mouth is watering just thinking of it. It wasn't hard to make at all. I didn't chill it before I served it, just served it right after assembly and it was just fine. The mint leaves really add to the presentation. Everyone loved it and had second helpings. I highly encourage you to try it!

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  • on April 05, 2010

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    This was easy to make and my whole family loved it. My husband went back for seconds and even took some to work this morning. This recipe will stay in the family cookbook.

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  • on April 05, 2010

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    Great recipe, will make again for sure. This was a big hit, everyone wanted the recipe. It's a light trifle with the perfect hint of lemon. Yum!!!

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  • on April 04, 2010

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    Yes, oh yes it was great.

    The curd fix is 3 lemons. I did my first batch as directed and it never tighted up. Did it again with 3 lemons at it worked great. Was the hit of todays meal.

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  • on April 04, 2010

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    This recipe is very good!!! The only problem I had was the lemon curd. I know it was prob my technique or stove, but it took forever!!! And even when I thought it was done, it wasn't. Once I added the whip cream it was too runny. It still tasted delicious and everyone loved it, but the layers looked all blended together and I wasn't able to get that nice layered trifle look in the dish. But otherwise, it was GREAT!!!!

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