Lemon Curd Trifle with Fresh Berries

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This recipe came out very well - wonderful mix of lemon and berry flavor, and beautiful presentation (especially with the mint!. That being said, the lemon curd did not come together the way the recipe implied. Despite my whisking for 15 minutes it did not double in volume. I put it in the refrigerator for 1 1/2 hours and it was still runny. After 15 minutes in the freezer the consistancy was more firm as the recipe indicated it should be. Still, it was delicious and a big hit.

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This dessert is fabulous. I used a complete mix of berries - strawberries, raspberries, blueberries, and blackberries. I made the lemon curd myself and was lucky enough to have homemade pound cake (grandma's recipe from Scotland on hand when I made this trifle. It's a fantastic dessert, easy to make, and a huge hit with my family. But Please update the cook time. I had last minute notice of a Memorial Day BBQ and started this dessert because the recipe said 10min. I realized after I started that it took 10min to make the curd, but took another 30 for the curd to cool enough to work into the dish. When the homemade curd is done, it's too hot to layer into the dish because the heat could sour the cream. The dessert is fantastic, but the cook time on the website should be modified. Cook time reads 10 min, which while it only take 10min to "cook" the lemon curd - it takes 20-30min for it to cool enough to be used in the recipe. I started this last minute for a holiday BBQ thinking it would be quick and easy. It wasn't, so thank goodness it was good because it made up for me being late. I will make this again, but I will allot more time.

PS - for everyone that wanted an exact lemon juice amount just add a little at a time until it meets your taste. The ripeness of lemons vary, so go slow at first adding the juice until your palate is satisfied.

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This lemon curd trifle is wonderful! I made it for company this weekend and everyone loved it. My only suggestion would be that recipes on Food Network should specify, for example, how much lemon juice. Instead of saying the juice of 3 or 4 lemons, say that you need 1/2 cup of juice - or something like that - as the amount of juice from a lemon varies greatly. I wound up using a cup of lemon juice and it worked out perfectly as it wasn't too sweet.

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My friend made this for my birthday dinner (at my request and it was totally a hit! Everyone loved it, even my non-citrus loving husband. Definately a keeper although my friend did mention that preparing the lemon curd could be done quicker.

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I made this for my family at Easter. It was the hit of the dessert table. Several of my aunts asked for the recipe. I will definitely make this again. it is going in my permenant recipe file. The taste was out of this world. The lemon curd was wonderful and not that hard to make.

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This recipe was delicious, and looked stunning on the table for our Easter brunch. It did come out a little tart, which I prefer. If looking for a less sour taste, reduce zest & juice.

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I made this desert for Easter and everyone loved it. I made Ina Garten's lemon pound cake and used Grand Marnier to brush on it. I thought the curd was pretty easy to make, however I did cook it about 5 minutes longer than the recipe suggested. This will become a tradition, I may need to make more since leftovers would have been great.

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This tasted very good, however it took way too long. After 30 minutes of cooking the lemon curd, I finally put it on low direct heat to cook. People thought it was pretty good, but won't make it again because pretty good isn't worth that much time.

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I made this recipe yesterday for Easter dinner...everyone LOVED it! However, it takes almost 20 minutes (other than 10 minutes to actually thicken the curd properly. But, if you invest the extra time with the curd, it is absolutely perfect (not to mention delicious. It is tart, but refreshingly so. I used 3 lemons (rather than 4, but they were off of my tree and huge.

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I made this recipe as dessert after Easter dinner and everyone was blown away. I did reduce the amount of lemon zest & juice, but otherwise followed the directions. The curd came out perfect - and delicious. If it is too runny after the 10 minutes - keep it on the heat and continue stirring. It will come together.
Yum Yum....this is a great recipe. I was told I have to make this every year now! Thank you Tyler!