Lemon Curd And Berry Trifle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1/2 cup 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 poundcake, sliced (12-16 oz)
• 1/4 cup grand marnier (or lemoncello, optional)
• fresh mint leaves, for garnish

Recipe

• 1 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.
• 2 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 lemoncello, 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.