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Raspberry lemon curd trifle recipe

Raspberry Lemon Curd Trifle Recipe

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Looking for a simple dessert? Look no further than our easy lemon curd trifle with fresh raspberries. This dessert looks fancy, but it’s not!
Course desserts
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 12 servings
Calories 694
Author Cheryl Najafi


  • 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!


These individual lemon curd trifles make such a pretty presentation!


Calories: 694kcal | Carbohydrates: 82g | Protein: 10g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 338mg | Sodium: 353mg | Potassium: 278mg | Fiber: 3g | Sugar: 66g