Lemon Curd Trifle With Fresh Berries

Jun 5, 2012

This recipe, adapted from a Tyler Florence Food 911 episode, is the perfect Fourth of July trifle. Similar to the traditional version, it gains a refreshing modern edge from the addition of limoncello and lemon curd. As with any trifle, it can be made and chilled in advance — but it loses its appeal once broken into, with leftovers often turning into a watery mess the next day.

Makes 6 servings

6 large egg yolks

1 cup sugar

4 medium-size 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

1 cup heavy whipping cream, whipped and sweetened to taste with confectioners' sugar

1 prepared lemon pound cake, sliced about 1/2-inch wide

1/4 cup limoncello or Grand Marnier liqueur (optional)

Fresh mint leaves, for garnish

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 the water, and continue to whisk 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, at least an hour.

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. Line the bottom of a glass trifle bowl with pieces of pound cake to fit. Drizzle the cake with 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.

Copyright 2018 NPR. To see more, visit http://www.npr.org/.