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La Belle Cuisine
Lemon Curd Trifle
with Fresh Berries
Recipe courtesy Tyler Florence
Food Network
Show: Food 911
Episode: Easter Eggs and Ham
Prep Time: 30 min
Inactive Prep Time: 3 hr 0 min
Cook Time:10 min
Level: Intermediate
Serves: 6 servings
6 large egg yolks
1 cup sugar
4 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
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
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, 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.
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 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.
Featured Archive Recipes:
Lemon Curd and Blueberry
Trifle
Mixed Berry Trifle
Patriotic Berry Trifle
Strawberry Cheesecake
Trifle
Trifle with me!
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