Thursday evening was spent preparing Lemon Curd Trifle with Fresh Berries for Chris’s graduation.
He graduated with his masters this weekend and I couldn’t be prouder!
Definitely deserving of this tasty trifle, and his own single serving portion in a parfait glass for that matter!
Of course, the
growing boy hungry man went back for seconds anyways.
I doubled the recipe (yes, I made two pints of lemon curd, don’t judge) because it was supposed to feed six and I needed to feed thirteen.
Well, that recipe lied.
One recipe definitely fed thirteen. Needless to say, there was a lot left over.
Luckily I was attending my girlfriend’s bridal shower the next day so I brought it with me and it was gobbled up with pleasure by all the attendees.
I highly recommend this recipe for any and all LYK readers.
It was a huge hit at both parties and I had quite a few people asked for the recipe.
So for those of you who asked and for those of you who didn’t, here you go.
The bright, zesty, and of course insanely tasty dessert that will make your guests swoon.
This would also make a great red, white and blue 4th of July treat!
Lemon Curd Trifle with Fresh Berries
Adapted from Tyler Florence
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup unsalted butter, cut in chunks
1 pint fresh strawberries, quartered
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 lemon pound cake, 1 in. slices (I made my own)
1/4 cup Limoncello or Grand Marnier liqueur (optional, but also not optional)
Fresh mint leaves, for garnish
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. Whisk it for a good 20-25 minutes (it helps to switch off with someone, your arm will get tired), until it 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 curd is cold and firm.
For the trifle: Put the berries in a 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. Drizzle or brush the cake with the Limoncello or Grand Marnier, 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 (2-3 layers depending on the size of your dish), ending with berries. Garnish with fresh mint.
My weekend round-up!
Friday was full of fun as we celebrated Chris’s graduation from his master’s program!
His mom made a fantastic pork tenderloin with some great rice! We topped off the meal with the Lemon Curd Trifle.
After my girlfriends bridal shower on Saturday we headed over to The Cannery in Newport Beach to enjoy the best cocktails and sushi, ever.
No seriously, best ever. Thanks to the man in charge over there, Brendon, for hosting our long and glorious evening full of delicious food and drinks.
My classy friends enjoying their old skool Sidecars.
The next morning I woke up to a picture text from Chris. It looked something like this:
“Yum! I caught dinna!”
He has recently taken up spearfishing and this was his first substantial catch so naturally we celebrated with fresh fish tacos!
Exciting right?! He even filleted it himself.
I tried really hard not to think about that picture as I ate it.
Yet again I had another delicious weekend!
From the Little Yellow Kitchen,