Tuesday, April 2, 2013

{Spring Recipe} Lemon Curd Trifle with Fresh Berries

Spring is here! Time for warmer weather and fun family holiday get-togethers. You'll find a lot of spring recipe here including this tasty, fresh berry recipe.

Spring Lemon Curd Trifle with Fresh Berries
by Guest Chef Renee and inspired by Tyler Florence

Ingredients
6 lg. egg yolks
1 c. sugar
4 lemons, zested & juiced
1/2 c. butter, cut into chunks
1 pint each of strawberries, blueberries and blackberries
2 cups sweetened whipped cream
1 angle food cake

Directions

Lemon Curd
1-Bring pot of water to a simmer.
2-Combine egg yolks, sugar, lemon juice and zest in a heat resistant bowl and whisk until smooth.
3-Set the bowl over the simmering water and whisk at least 10 minutes until the curd has doubled. It will be very thick and yellow. Don't let it boil.
4-Remove the bowl from the heat and whisk in butter, a few pieces at a time until all melted in.
5-Place in fridge until cold.

To make the Trifle
1-Fold the whipped cream into the chilled lemon curd.
2-In a large glass trifle bowl, line the bottom with the cut up angel cake.
3-Spoon the lemon curd over the cake.
4-Layer on berries.
5-Repeat the layers until all the ingredients is used up. Last layer should be berries.
6-Chill and serve.

More Spring recipe ideas

Coconut Dream Cake
Flourless Macadamia Nut Cake with Fruits
Italian Sub Salad
Crustless Spinach Quiche
Confetti Pasta Veggie Salad 
Critter Snack Attack
Cucumber Cilantro Salad (VEGAN) 




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