Lemon Curd And Berry Trifle Recipe

Name: Lemon Curd And Berry Trifle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 4 large egg yolks; ¾ cup granulated sugar; 1 lemon (for zest and juice: 1 teaspoon zest, ¼ cup fresh lemon juice); 6 tablespoons unsalted butter, cut into cubes; 1 cup fresh strawberries, hulled and sliced; 1 cup fresh blueberries; 1 cup fresh blackberries (substituting for raspberries in recipe); as needed (prepared from 1½ cups heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract); 1 (10 ounce) frozen pound cake, thawed and cut into 1-inch cubes; 2 tablespoons Grand Marnier (optional); fresh mint sprigs, for garnish; ladyfingers (optional alternative to pound cake); 1½ cups heavy cream, chilled; 2 tablespoons powdered sugar; ½ teaspoon vanilla extract

Indulge in this delightful Lemon Curd & Berry Trifle, a stunning dessert sure to impress! Inspired by Tyler Florence, this recipe combines the tangy zest of homemade lemon curd with the sweetness of fresh berries, layered in a beautiful trifle for a perfect summer treat or elegant dessert. Easy to follow instructions make it perfect for both beginner and experienced bakers.

Prep Time 20 mins

Cook Time 35 mins

Calories 643.4 kcal

Protein 16g

Rating 4.1 (7 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Curd And Berry Trifle

4 large egg yolks
¾ cup granulated sugar
1 lemon (for zest and juice: 1 teaspoon zest, ¼ cup fresh lemon juice)
6 tablespoons unsalted butter, cut into cubes
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh blackberries (substituting for raspberries in recipe)
as needed (prepared from 1½ cups heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract)
1 (10 ounce) frozen pound cake, thawed and cut into 1-inch cubes
2 tablespoons Grand Marnier (optional)
fresh mint sprigs, for garnish
ladyfingers (optional alternative to pound cake)
1½ cups heavy cream, chilled
2 tablespoons powdered sugar
½ teaspoon vanilla extract

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How to Make Lemon Curd And Berry Trifle

Prepare the Lemon Curd: Whisk together eggs, sugar, lemon zest, and lemon juice in a heatproof bowl. Place the bowl over a saucepan of simmering water (double boiler), whisking constantly until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and strain through a fine-mesh sieve into a bowl. Stir in the butter until melted and smooth. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate to chill.
Prepare the Berry Mixture: Gently mix the raspberries, blueberries, and strawberries in a bowl. Set aside.
Assemble the Trifle: In a trifle bowl or individual serving glasses, layer the ingredients as follows: Start with a layer of pound cake or ladyfingers, followed by a layer of lemon curd, then a layer of berries, and repeat the layers until the bowl is full. End with a final layer of whipped cream (if desired).
Chill and Serve: Refrigerate the trifle for at least 30 minutes to allow the flavors to meld before serving. Garnish with fresh berries or a sprig of mint before serving.