Lemon Blueberry Trifle
A refreshing dessert featuring layers of lemon curd, blueberries, and whipped cream over a base of pound cake.
Equipment
- 1 trifle dish clear glass
- 1 mixing bowl large
- 1 whisk
Ingredients
Main Ingredients
- 1 pound store-bought or homemade pound cake cut into cubes
- 2 cups fresh blueberries
- 1 cup lemon curd
- 2 cups whipped cream
- Zest of 1 lemon
- 1/4 cup sugar
Instructions
Preparation
- Combine lemon zest, sugar, eggs, and lemon juice in a heatproof bowl. Whisk over simmering water until thickened, about 10 minutes. Stir in butter until smooth and let cool.
- Cut the pound cake into even cubes. This ensures uniform layers in the trifle.
- Mix the blueberries with sugar and let them macerate for about 10 minutes.
- Layer pound cake cubes in the bottom of the trifle dish. Add a layer of lemon curd, followed by whipped cream and blueberries. Repeat layers until the dish is full.
- Top the final layer with whipped cream and garnish with lemon zest and a few blueberries.
Chilling and Serving
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
- Once chilled, remove from refrigerator, garnish with extra lemon zest, and serve cold.
- Store any leftovers in the refrigerator for up to 2 days. Cover tightly to maintain freshness.
Notes
Pro Tips: Ensure even cake layers for a better presentation. Chill the trifle overnight for enhanced flavor.
Ingredient Substitutions: Angel food cake can be used instead of pound cake.
How to Serve: Garnish with additional berries and lemon zest.
Storage & Freshness: Keeps well in the fridge for up to 2 days.
Make-Ahead Tips: Assemble the night before to allow flavors to meld.
Ingredient Substitutions: Angel food cake can be used instead of pound cake.
How to Serve: Garnish with additional berries and lemon zest.
Storage & Freshness: Keeps well in the fridge for up to 2 days.
Make-Ahead Tips: Assemble the night before to allow flavors to meld.