Best 6 Lemon Curd And Berry Trifle Recipes

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Indulge in a symphony of flavors with our delectable Lemon Curd and Berry Trifle, a delightful dessert that tantalizes the taste buds. This classic English dessert is a multi-layered masterpiece, featuring layers of homemade lemon curd, fresh berries, and airy sponge cake, all encased in a delicate trifle dish. Each spoonful promises a burst of citrusy tanginess from the lemon curd, a sweet and juicy burst from the berries, and a light and fluffy texture from the sponge cake. With its vibrant colors and irresistible flavors, this Lemon Curd and Berry Trifle is sure to impress at any gathering.

This article provides two delectable recipes: one for the luscious Lemon Curd and the other for the enchanting Berry Trifle. The Lemon Curd recipe guides you through the process of creating a smooth and tangy lemon curd, using simple ingredients like lemons, butter, sugar, and eggs. The Berry Trifle recipe then takes you on a journey of assembling the trifle, layer by layer, with homemade lemon curd, fresh berries, and airy sponge cake. Detailed instructions and helpful tips ensure that you can recreate this classic dessert with ease.

Whether you're a seasoned baker or just starting your culinary adventures, this Lemon Curd and Berry Trifle is a delightful treat that will leave you craving for more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to be both rewarding and delicious.

Let's cook with our recipes!

LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • 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. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and 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 custard is cold and firm.
  • To build the trifle: put the berries in a mixing 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, 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, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

LEMON CURD AND BERRY TRIFLE



Lemon Curd and Berry Trifle image

Make and share this Lemon Curd and Berry Trifle recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon poundcake, sliced (12-16 oz)
1/4 cup Grand Marnier (or lemoncello, optional)
fresh mint leaves, for garnish

Steps:

  • 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. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and 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 custard is cold and firm.
  • To build the trifle: put the berries in a mixing 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 Lemoncello, 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, the last layer looks best if it's the berries.

LEMON TIRAMISU TRIFLE



Lemon Tiramisu Trifle image

Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup granulated sugar
12-ounces cream cheese, softened
One 8-ounce jar prepared lemon curd
2 cups heavy cream
22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries
Powdered sugar, for garnish
Whipped cream, for serving

Steps:

  • In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
  • Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
  • To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
  • Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

LEMON CURD AND BLUEBERRY TRIFLE



Lemon Curd and Blueberry Trifle image

Categories     Milk/Cream     Mixer     Berry     Dairy     Dessert     Fourth of July     Mother's Day     Backyard BBQ     Cream Cheese     Blueberry     Lemon     Summer     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Lemon curd
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs, beaten to blend
Lemon syrup
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers fresh blueberries
1 12-ounce purchased pound cake, cut into 1-inch cubes

Steps:

  • For lemon curd:
  • Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
  • For lemon syrup:
  • Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
  • For filling:
  • Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
  • Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
  • Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.

THREE-BERRY LEMON TRIFLE



Three-Berry Lemon Trifle image

This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. -Ilene Doty, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1 can (14 ounces) fat-free sweetened condensed milk
1 cup fat-free reduced-sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon zest
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

Steps:

  • In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 203 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • For a smooth and creamy lemon curd, ensure that the butter and sugar are at room temperature before creaming them together.
  • Use a double boiler or a heatproof bowl set over a saucepan of simmering water to make the lemon curd, as this method prevents the curd from curdling.
  • Stir the lemon curd constantly while it is cooking to prevent it from scorching.
  • Strain the lemon curd through a fine-mesh sieve to remove any lumps.
  • Allow the lemon curd to cool completely before using it, as this will help it to thicken.
  • Use a variety of berries in the trifle, such as strawberries, blueberries, and raspberries.
  • To make the trifle ahead of time, assemble it up to 24 hours in advance and refrigerate it.

Conclusion:

This Lemon Curd and Berry Trifle is a delicious and refreshing dessert that is perfect for any occasion. The lemon curd is smooth and creamy, and the berries add a touch of sweetness and tartness. The trifle is also very easy to make, and it can be made ahead of time, making it a great option for busy hosts. Whether you are serving it for a special occasion or just as a simple dessert, this trifle is sure to be a hit.

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