There are some
awesome bakers in my office who could whip up some lemon curd
in their sleep
They bring in some
scones that they *just
decided to make this weekend*
And think that their
lucious peanut butter cupcakes are
*only ok*
I am
not one of these people.
But these people did
inspire me to try my hand on a less than easy
{no bake} dessert for Easter.
A
trifle.
And it wasn't
that hard!
Lemon Curd Trifle with Fresh Berries
Recipe courtesy of Food Network
Ingredients
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
1 pint fresh raspberries
2 cups sweetened whipped cream
(master chefs -
am I actually supposed to use the canned whipped cream for this?
it tasted great, but someone please correct me if I'm wrong!)
1 prepared lemon pound cake, sliced
(i'm sure you could whip up your own, but I just bought one at Ralphs)
Fresh mint leaves, for garnish
(bought these and totally forgot to use them...)
First thing's
first.
You have to make the
lemon curd.
Ahhh I'm
scared already.
Here's what you do. First you've got to
zest and
squeeze your
lemons. This part's
fun. And it makes your whole kitchen
smell good.
Next, you bring the water in the bottom of your
double broiler to
simmer over medium-low heat. While you're waiting combine the
egg yolks,
sugar,
lemon juice, and
zest in a bowl and
whisk until smooth.
Pour the mixture into the
top of your double broiler
(make sure the water isn't touching the top portion at all), and continue to
wisk (you can also do this with a normal pot and heat resistant bowl).
Wisk for about 10 minutes, and don't let it boil
My arm was
dying by the end.
Liiitttle out of shape.
Don't judge.
The curd will
double in volume and become very
thick and
yellow. After your 10 minutes is up
(and your arm has fallen off),
remove the pot or bowl
from heat and
whisk in the butter, a couple of chunks at a time, until melted.
Pour into a bowl and
refrigerate until it's cold and firm.
Phew.
Hard part's
done.
Now onto the
fun part. Building the trifle. Clean the
berries and
toss them together so they're evenly distributed.
Fold the
whipped cream into the
chilled lemon curd to lighten it up into a mousse.
Don't stick your finger in and
taste.
Ok, well
do.
You need to
make sure it tastes good, right?
Cut up the
pound cake and get ready to roll.
Line a glass
bowl with pieces of
pound cake to fit
(I didn't have a trifle bowl so I made it work with another pretty glass bowl).
Spoon a layer of the
lemon curd over the cake
Spoon a layer of
mixed berries over the lemon curd.
Rinse and
repeat
Food Network reminded me that the last layer looks
best if it's the
berries
Which is
good because I probably would have ended up with
ugly cake on top otherwise.
Chill before serving
Garnish with fresh
mint
(whoops, I forgot this part)
Enjoy every bite of the trifle
And
savor every compliment you get from your guests
Deelicious.
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