LEMON CURD TRIFLE RECIPES

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LEMON CURD TRIFLE WITH FRESH BERRIES RECIPE | TYLER ...



Lemon Curd Trifle with Fresh Berries Recipe | Tyler ... image

Provided by Tyler Florence

Categories     dessert

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

LEMON TRIFLE RECIPE | ALLRECIPES



Lemon Trifle Recipe | Allrecipes image

I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.

Provided by Toi

Categories     Desserts    Specialty Dessert Recipes    Trifle Recipes

Total Time 4 hours 10 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 12

1 cup white sugar
1 cup water
1 lemon, juiced
1 cup white sugar
1 cup lemon juice
2 teaspoons lemon zest
4 large eggs
3 egg yolks
11 tablespoons unsalted butter, cubed
1?¾ cups heavy whipping cream
4 teaspoons vanilla sugar
15 ladyfinger cookies, or more as needed

Steps:

  • Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
  • Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
  • Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
  • Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

Nutrition Facts : Calories 781.4 calories, CarbohydrateContent 89.9 g, CholesterolContent 400.6 mg, FatContent 44.1 g, FiberContent 1.4 g, ProteinContent 11.3 g, SaturatedFatContent 25.2 g, SodiumContent 139.7 mg, SugarContent 51 g

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