Raspberry Lemon Curd Trifle
Seasoned and novice chefs alike will be in and out of the kitchen in a flash with this raspberry lemon curd trifle recipe. Not to mention the recipient of accolades from everyone holding a fork or spoon. With just 15 short minutes of prep time and 10 minutes to cook, you’ll be serving an elegant dessert. It’s pretty enough to be in the case at a bakery!
You can even cheat making the lemon curd and buy it at the supermarket instead of whipping it up from scratch. We told you it’d be easy! You can find lemon curd in the baking section or near the jellies and jams at your local grocery store.
We layered store bought pound cake in this trifle, but if you wish to make it from scratch, go for it! We also included fresh raspberries—but blueberries, blackberries and strawberries will also do the trick.
Make one large trifle or serve individual portions to all your guests. Either way, this dessert will be a hit!
Raspberry Lemon Curd Trifle Recipe
- 11 oz pound cake, cut into small cubes
- 2 small cartons raspberries
- 8 lemons, zested
- 3 cups granulated sugar
- 12 large eggs
- 1 1/3 cups lemon juice, freshly squeezed
- 1 tsp salt
- 2 sticks unsalted butter
- 2 cups heavy cream
- 1/2 cup powdered sugar
- Begin by making the lemon curd. Zest lemons with a microplane or the zesting section of your box grater. Once you have zested the lemons, cut them in half and squeeze out the juice. You will need 1⅓ cup for this recipe. It is much easier to zest the lemons before you squeeze the juice from them.
- In a medium-sized saucepan, whisk the lemon zest, granulated sugar, eggs, lemon juice and salt until completely combined and the sugar is mostly dissolved. Add the butter and move the saucepan to the stove over a low flame. Now you will constantly stir the mixture with the whisk (don’t whip, just stir) until the butter has melted and the mixture becomes thick. You will notice as the mixture gets warmer that it will begin to thicken. You can remove the lemon curd from the stove when it reaches the consistency of heavy cream, or when you see the very first bubble—just as it barely begins to boil.
- Strain the mixture through a sieve into a small bowl. This will remove the zest and any pieces of egg that did not get beaten into the mixture. Place a piece of plastic wrap directly on top of the curd and refrigerate until completely cool and ready to use. Placing the plastic wrap so that it touches the lemon curd will prevent it from forming a ‘skin’ while it is cooling in the refrigerator.
- Place the bowl of a stand mixer and whisk attachment in the freezer for a few minutes to get nice and cold. Then add the cream and powdered sugar and whisk to stiff peaks. Cover and refrigerate until needed.
- While the curd is cooling, make sure you have cut the pound cake into cubes that are small enough to fit nicely into whatever you have chosen to serve the trifles in.
- When you are ready to assemble the trifles, begin by placing a layer (about half) of the lemon curd in the bottom of the bowl. Add enough pound cake cubes to make a well-defined layer then top with a layer of whipped cream. Drop a few berries on top and repeat the layering process, beginning with the lemon curd.
- Refrigerate until ready to serve. This will keep very nicely in the refrigerator for several hours until you are ready to present it. Enjoy!