You might not know I love to cook . . . and did so professionally for 20 years.
Once I retired my business my love for cooking re-ignited, all the pressure was gone, the food industry is a high stress and demanding business.
With all the available fresh berries I wanted to make Homemade Lemon Curd Berry Trifle.
You might think what else can you could do with lemon curd besides a trifle?
So many things. . . spread over pancakes,
make lemon bars,
stir some in yogurt,
eat with blueberries,
add to rice with some parsley…yum,
filling for doughnuts,
put some on top of ice cream,
use as a filling for chocolate cake,
spread some on top of a blueberry muffin,
top with grilled nectarine,
or simply lick the spoon!
Once the lemon curd is made the trifle comes together very quickly.
I enjoy my trifle with tea and topped with fresh mint. If you don’t like tea serve with fresh mint water.
The lemon curd freezes well if you have any left over.
I find cooking creative and a very fun experience!
Lemon Curd with Berry Trifle
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
I like to use a vegetable to remove the zest of 3 lemons (avoid the white pith because it is bitter). Place the zest in a food processor with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar, about 1 minute.
Cream the butter at medium speed and add sugar and the sugar/lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at temperature just below simmer. Remove from the heat and cool.
I made a pound cake but you can easily purchase one. My trifle was served in individual martini glasses instead of a trifle bowl. In each martini glass I added some lemon curd, sliced chunks of pound cakes, topped with strawberries, blueberries and raspberries.
Then I topped with more lemon curd, pound cake and more berries. I topped with more lemon curd and a sprig of mint.
You could add whipped cream on top, but to me the star is the lemon curd and berry mixture so I omitted.