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Trifle: Double Lemon Blueberry Trifle




Source of Recipe


billk54


List of Ingredients




1 batch of lemon curd (recipe below)
1 pound cake, lady fingers or angel food cake
2 cups cream, flavored, sweetened and whipped (recipe below)
Blueberries

Lemon Curd

If you're growing herbs, try tossing with a few lemon verbena, lemon balm or lemon grass leaves infused in curd while cooking - remove them after curd cooks. This curd keeps up to two weeks in the refrigerator.

1 cup sugar
2/3 cup lemon juice
Zest from lemons
5 eggs, room temperature
1 stick unsalted butter, melted


Recipe



Put sugar, lemon juice, zest and eggs in blender. Whirl until mixed. On low speed, add butter gradually. Transfer to nonstick or heavy saucepan and cook over low heat until mixture thickens, about 5-8 minutes. Let cool and store in refrigerator. It will get thick as it sets in refrigerator, but is thin at first.

Lemon Cream Chantilly:

2 cups whipping cream
Powdered sugar to taste (start with 1/4 cup and taste before whipping)
1-1/2 teaspoons lemon extract (if you don't have, use vanilla extract)

You can make one large trifle, or lots of small ones.

Here's how to do it:
Cut pieces of pound cake to fit the bottom of bowl. You can also use lady fingers, angel food cake, etc. Spread a thin layer of curd on the cake. Add a layer of blueberries. Top with a thin layer of whipped cream. Repeat layers until top of bowl is reached. Spread whipped cream on top and garnish with blueberries

Place in refrigerator up to 8 hours.