Recipe

Lemon Raspberry Trifle Recipe

Add Step-by-Step Photos	Juliagulia / All my dishes 2 years, 3 months ago This recipe boasts a lemon curd that is out of this world. It took everything I had not to eat the whole bowl myself! You can swap blueberries for the raspberries. Make this the night before and let it sit in the fridge and watch the flavors sing! Adapted from Bon Appétit, June 2001... More Prep:15m Cook:25m Servings:15	Juliagulia
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Ingredients

Syrup

1/2 cup sugar

1/3 cup fresh lemon juice

1/4 cup water

Curd

4 large eggs

1 cup sugar

1/3 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon grated lemon peel

Fruit and Topping

4 1/2-pint baskets fresh raspberries or 1 bag frozen raspberries (or any berries really)

1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed and trimmed of outside dark outer shell (save trimmings to be added to center of trifle later)

2 cups chilled whipping cream

Directions

For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping: Combine raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally for at least 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Cover; chill overnight.

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Comments

chefmeow 2 years, 3 months ago said:
Wow. This one is way too good to pass up. Will be making soon. Thanks for the great post.

clewing 2 years, 3 months ago said:
Oh, wow, I think I'm gonna like this.....

borinda 2 years, 3 months ago said:
Decadently divine, I am sure!

coffeebean53 2 years, 3 months ago said:
I'm definitely going to try this one. But I'm not sure if it's going to make it through the overnight chilling time ;D YUM!.