Lemon Curd Trifle with Fresh Berries

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Simple to prepare. Mouth-watering concoction of tastes. My family loved this dessert. As it has fruits, you could even say it is healthy...no quilt...simply enjoy.

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This recipe is very easy and it is honestly simply amazing...I just made it for a family gathering for tomorrow to celebrate easter. I have tasted it in bits in pieces but I can honestly say it is amazing. I made the lemon curd with 3 lemons instead of 4 just my personal taste preference. It turned out very well in just 10 minutes...It didnt take any longer than that for the curd to thicken... I am only 18 and if I can make this without ease than I am positive others can as well. It is a very refreshing dessert.. LOVE IT and I feel sure others will as well...!!! :

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It is easy to make and worth the workout for the curd!
I did not add the lemon pound cake to make it a light finish after a rich meal.
I used blueberries, rasberries and kiwiberries cut in halves. Very pretty and tasty too.

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I made this for a family get together, and everyone (except my husband... who hates lemon flavor absolutely loved it! I get a request for this fairly often,and it's not to difficult to make. This is a simple recipe that will be a family classic! Thank you Tyler!

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I made this for a family reunion and it was a hit. I increased the recipe to make two trifles by making a second (easier pudding layer made from sweetened cream cheese mixed with whipped cream and it was great because I suspect some people might not have been able to handle the tartness of the lemon curd without the other layer. I would have been fine with just the lemon curd/whipped cream though-it was fantastic and came together as described in the recipe, and I loved that it was not too sweet. I think making it the night before may help with the problem about not being thick enough though. I made the whipped cream just before assembling and layered everything together. I didn't use the liquor and it was fine--I added a couple of tablespoons of sugar and a splash of balsamic vinegar to my berries and put that on the pound cake layer and I think it made up for the lack of liquor. This lemon curd would be great on a coconut cake--I'm looking forward to using for other things!

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Made this desert for the first time today. It was sooo refreshing and a big hit with my guests. I did not have trouble making the lemom curd - for those who do not like a super lemony desert you may want to add the lemon juice a little at a time and sample to your taste. From watching food network (I believe it was Ina's show one lemon makes approximately 1/4 cup of juice give or take. The 4 lemons for this recipe made 1 cup of lemon juice. And homemade whipped cream is an absolute must hands down! I used a traditional butter pound cake and it was still delicious. The next time I am going to try Ina's lemon cake recipe.

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I just made the trifle for the third time in about a month. I loveeee this recipe. Making the lemon curd takes some patience but and each time I've made it, it takes a different amount of time to thicken. I have only been using two lemons, instead of the reccommend four, and I think it comes out tasting perfectly. I also use raspberries instead of blackberries( I like them a lot more and I also make my own whipped cream. I like to prepare all the parts the day before so everything has time to set and the lemon curd/whipped cream mixture isn't runny. All my friends and family ask me to make this for every event!

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This trifle is a gorgeous, delicious summer recipe..perfect for Memorial Day or 4th of July!
My friends love it and request I bring it every year for Memorial Day.

The lemon curd however is a bit tricky. Most of reviews below also note that the curd doesn't thicken properly, which is true. I had to add an extra egg yolk and after about 25 minutes it sort of thickened up. I made sure to whip my whipping cream a bit longer to firm it up, so when I mixed the two together it was perfect.

Also, I may modify it next year and make a homemade lemon pudding rather than curd, as the curd is a bit tart.

Overall great recipe. Give yourself about an hour to prepare though, and it is gorgeous in a proper trifle bowl for presentation.

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This is a great tasting recipe. Making the lemon curd just required a bit of elbow grease, but I wish someone had written how exactly to present it. I layered as directed in an 8" round glass bowl. I did not layer it correctly because the lemon curd just seeped everywhere and it did not have the pretty layers of colors. Also, it is best to serve in small individual 5 oz cups instead of a "large serve yourself" bowl because when you scoop it out, it ain't too purdy. It looks awfully like semi digested cake, especially since the cake is cut into pieces and a bit wet from the Grand Marnier. Now I know what has to be done in the future.

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The curd took much longer than 10 minutes to thicken. I added an extra egg yolk because it just wasn't thickening and it seemed to make a big difference. Also, I also used fresh cream and made my own whipped cream which is so much better (and fresher tasting than store bought whipped cream. I would recommend doing that if possible. Just be patient with the curd....it will eventually get there.