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
Ingredients
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
Directions
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.
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,
Lauren
13 June, 2011 at 3:32 pm
Fish tacos and that gorg trifle you made…wow, looking good there!
And the best ever sushi and drinks..that is SUPER high praise! Glad it was a blasty and congrats to Chris!
13 June, 2011 at 4:00 pm
Congrats to Chris! You certainly celebrated with all kinds of delicious food!
13 June, 2011 at 4:28 pm
These pictures are so pretty, especially that first one, WOW!
13 June, 2011 at 5:57 pm
WOW! I love how this is just loaded with berries! Looks great!
13 June, 2011 at 7:21 pm
oh.my.goodness…can’t wait to try!
13 June, 2011 at 9:43 pm
mmm! What’s not to love about Trifles! And anything with lemon and berries…I’m THERE! My hubby is going fishing this weekend…hopefully he’ll catch something good too! I’m a little weirded out about us fileting it in our own home. We’ll see how it pans out!
14 June, 2011 at 7:17 am
Beautiful trifle! I’ve actually never made one but you are really inspiring me right now. Love the lemon too – so refreshing and summery!
14 June, 2011 at 8:52 am
Thanks! It helps that the berries are so colorful!
14 June, 2011 at 8:53 am
Yes we did. It was a tasty weekend!
14 June, 2011 at 8:54 am
Thanks Averie! Yes, best sushi ever. If you’re ever in OC you should try out the Cannery. Tasty stuff!
14 June, 2011 at 8:54 am
It was great! Thanks for stopping by
14 June, 2011 at 8:55 am
I definitely didn’t watch the process. I wouldn’t have been able to eat it if I did! I hope he catches something tasty for you though!
14 June, 2011 at 2:12 pm
Those photos are absolutely stunning!!! I love fresh berries and they’re made even better with lemon curd
OMG those are some big fish!! So awesome he caught them and you cooked with them… But like you, I wouldn’t be able to think about the photo either
14 June, 2011 at 4:36 pm
Looks amazing! Great pics!
14 June, 2011 at 6:58 pm
Oooh I really want to try my hand at fish tacos! Yours look yummy!
20 June, 2011 at 9:53 pm
This was amazing! I started eating it straight from the dish! I have a question Lauren.. Could you use an electric whisk/immersion blender instead of by hand or should you just suck it up?
21 June, 2011 at 8:06 am
Hey Jayme! You can probably use an electric whisk, I’ve never tried one before though. I don’t think an immersion blender will work, it’s too high power and the curd needs to be cooked low and slow. Hope that helps!