Sunday, May 25, 2014


Lemon Curd
1 cup plus 2 T. sugar, divided use
3 large eggs, lightly beaten
1 egg yolk
1/2 cup unsalted butter, cut into small pieces 

1/3 cup fresh lemon juice
1 T. grated lemon zest
To make the lemon curd, whisk 1 cup sugar, eggs and yolk, butter, lemon juice and zest in a medium saucepan over medium low heat until the butter melts. Cook, stirring constantly, until mixture thickens to the consistency of lightly whipped cream, about 8 minutesdo not let it boil. Pour into a bowl and lay a sheet of plastic wrap directly on the surface of the curd; refrigerate until cold but not too firm, about 45 minutes or curd keeps up to 2 weeks.

3 cups fresh blackberries
2 cups heavy whipping cream
1-16 oz. prepared lemon or plain pound cake, sliced
1/4 cup Limoncello
Fresh mint leaves, for garnish

Toss blackberries with 2 T. sugar. Whip the cream to stiff peaks and fold into the chilled lemon curd.

To build the trifle: Line a glass trifle bowl with 1/3 of the pound cake slices to fit.

Drizzle or brush the cake with 1/3 the Limoncello. Spoon a layer of 1/3 of the
lemon curd cream over the cake, and then a layer of 1/3 of the blackberries.
Repeat the layers twice ending with berries. Cover and chill at least 2 hours and up to 8 hours before serving. Garnish with fresh mint. 

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