Lemon Curd Trifle with Fresh Berries
This recipe crafts an elegant Lemon Curd Trifle, layering homemade tangy lemon curd, sweet whipped cream, and a medley of fresh berries with slices of lemon pound cake. The process involves preparing a velvety lemon curd, chilling it, then meticulously assembling the components in a glass trifle bowl for a visually stunning and refreshing dessert, perfect for gatherings.
Equipment
- 1 Saucepan For the double boiler setup
- 1 Heat-Resistant Bowl Metal or glass, to fit over the saucepan for the double boiler
- 1 Whisk Essential for smooth lemon curd
- 1 Large Mixing Bowl For berries and folding curd with whipped cream
- 1 Glass Trifle Bowl For assembly and presentation
Ingredients
Main
- 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
Instructions
- 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.
Notes
For the lemon curd, continuous vigorous whisking is crucial to achieve a smooth, thick consistency without scrambling the eggs; ensure the bowl does not touch the simmering water. Chilling the curd thoroughly is essential for it to set properly and incorporate well with the whipped cream. When assembling the trifle, ensure even distribution of the pound cake for a stable base. The optional Limoncello not only adds a lovely citrusy kick but also keeps the cake moist. Layering meticulously, ensuring berries are the top visible layer, significantly enhances presentation. Use ripe, high-quality berries for optimal flavor.