First Up
03:51
First Up
Lemon Curd Trifle 03:51
Great tips for making a lemon curd and berry trifle from chef Tyler Florence.
Now Playing
01:01
Now Playing
How to Separate Eggs 01:01
Get perfect whites and pristine yolks every time with our tips.
Now Playing
02:05
Now Playing
How to Zest Citrus 02:05
Citrus zest is a great flavor booster. Here are several zesting techniques.
Now Playing
01:28
- Level: Intermediate
- Total: 3 hr 40 min
- Prep: 30 min
- Inactive: 3 hr
- Cook: 10 min
- Yield: 6 servings
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.
