This lemon curd berry trifle is one of my all time favorite desserts and Cade can’t deny the goodness either.
Don’t try to hide it, you totally want to dig into these berries don’t you?! I looooooove fresh berries so I may have piled them a little high, but mmmmmm!!!!!
Remember how I said that I love trifles? Well I wasn’t kiddin’. This one is such a favorite. I still haven’t mastered keeping each level separate so I hate the side view. I’ve even made this many times and this time made sure that the lemon curd was in the middle and didn’t even get near the edges and yet it still ran out. Oh well. 🙁
Have you had lemon curd? No? Ok, well you pretty much have been wasting your whole life up until now. A little harsh? Maybe, but I seriously think you are missing out. You must try it immediately. I love that it is smooth and slightly creamy and the tang of the lemon… OH YUM!
This trifle calls for lemon pound cake, but you could totally use angel food if you want to. In fact I like it best with angle food. The berries with the lemon curd and that soft cake is absolutely to die for. You will be doing the fork bites the rest of the evening. Not aware of what a fork bite is? Ok, so you know when there are brownies or any dessert sitting out and you don’t take a piece, but instead continually return to take off a sliver of a bite with your fork? Yes, those would be fork bites. I have had many from this trifle.
What Is Trifle?
Trifle is a dessert made with fruit, a thin layer of sponge cake and custard. It may or may not contain alcohol. Trifle may include fruit or berries. It can be topped with whipped cream.
Can Trifle Be Made Ahead?
Trifle can be made up to 2 days ahead. Top with whipped cream just before serving.
Are Lemon Curd and Lemon Pudding The Same?
Lemon curd is similar to pie filling but the texture is smoother and the flavor more intense.
Pie filling, or pudding is thickened with flour or corn starch.
Lemon curd is thickened with egg yolks and the natural pectin found in lemon zest.
Lemon Curd Berry Trifle
Lemon Curd Berry Trifle
For the Lemon Curd
- 6 Egg Yolks, large
- 1 Cup Sugar
- 4 Lemons, zested and juiced *If you don't want it as tart (it's not ridiculously tart to begin with, but it is tart) don't use as much zest.
- 1/2 Cup Butter, 1 stick unsalted, cut in chunks
For the Trifle
- 1 Pint Strawberries, fresh, stemmed and halved lengthwise
- 1 Pint Blueberries, fresh, We use raspberries
- 1 Pint Blackberries, fresh
- 2 Cups Whipped Cream, sweetened
- 1 Pound Cake, prepared lemon, sliced
- Fresh Mint Leaves, for garnish
- 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.6 Egg Yolks, 1 Cup Sugar, 4 Lemons
- 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 10-15 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.1/2 Cup Butter
- Refrigerate until the custard is cold and firm.
Assemble The Trifle
- Put the berries in a mixing bowl and toss them together so they are evenly distributed.1 Pint Strawberries, 1 Pint Blueberries, 1 Pint Blackberries
- Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse.2 Cups Whipped Cream
- Line a glass trifle bowl with pieces of pound cake to fit.1 Pound Cake
- 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.Fresh Mint Leaves
*I always buy more berries because I like more than just a pint of each. refrigerate left overs