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Lemon Curd Berry Trifle
 Don't try to hide it, you totally want to dig into these berries don't you?! I looooooove fresh berries so I may have piled them a little high, but mmmmmm!!!!! Remember how I said that I love trifles? Well I wasn't kiddin'. This one is such a favorite. I still haven't mastered keeping each level separate so I hate the side view. I've even made this many times and this time made sure that the lemon curd was in the middle and didn't even get near the edges and yet it still ran out. Oh well. :( Have you had lemon curd? No? Ok, well you pretty much have been wasting your whole life up until now. A little harsh? Maybe, but I seriously think you are missing out. You must try it immediately. I love that it is smooth and slightly creamy and the tang of the lemon... OH YUM! This trifle calls for lemon pound cake, but you could totally use angel food if you want to. THe berries with the lemon curd and that soft cake is absolutely to die for. You will be doing the fork bites the rest of the evening. Not aware of what a fork bite is? Ok, so you know when there are brownies or any dessert sitting out and you don't take a piece, but instead continually return to take off a sliver of a bite with your fork? Yes, those would be fork bites. I have had many from this trifle. Lemon Curd Berry Trifle *Just a little note, you HAVE to have simmering water and either a double boiler or a glass or metal bowl over a saucepan not touching the water in order for the lemon curd to double in size. *I always buy more berries because I like more than just a pint of each. 6 large egg yolks 1 cup sugar 4 lemons, zested and juiced*If you don't want it as tart (it's not ridiculously tart to begin with, but it is tart) don't use as much zest. Maybe 2 or 3 lemons 1/2 cup (1 stick) unsalted butter, cut in chunks 1 pint fresh strawberries, stemmed and halved lengthwise 1 pint fresh blueberries (We use raspberries) 1 pint fresh blackberries 2 cups sweetened whipped cream 1 prepared lemon pound cake, sliced Fresh mint leaves, for garnish Lemond Curd 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 10-15 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. Assemble 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. 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.  related searches : Lemon
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