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Lemon Curd Trifle

June 21, 2009 by Lois Britton 3 Comments

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summer dessert, lemon curd trifle, berries

Lemon Curd Trifle – a rustic version, nothing simple about the flavors!

A buttery pound cake, doused with lemon liqueur and topped with lighter than air lemon mousse and berries — sounds like summer to me!

Our niece posted a photo of this dish, that a friend had made for a Memorial Day picnic, and I’ve been looking for a reason to make it ever since. Father’s Day seems like the perfect occasion. I just made two individual trifles for our brunch, but I have a lot of the ingredients left over, so I will make a trifle to share with friends at work.

Between the pound cake moistened with limoncello and the whipped cream folded into the lemon curd, this dessert is luxurious, but not at all difficult to prepare. You could do a rustic version, like I did above, with just a moistened slice of cake topped with the lemon mousse and berries.  Either way, it will bring rave reviews!

Adapted from Tyler Florence

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Lemon Curd Trifle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8-10
  • Category: Dessert
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Description

A memorable summer dessert


Ingredients

Scale
  • pound cake (recipe below)
  • 2 cups heavy cream
  • 1 jar lemon curd
  • limoncello liqueur
  • seasonal berries or stone fruit, sliced if necessary


Instructions

  1. Slice pound cake, allowing slices to dry out a bit
  2. Whip cream until stiff peaks form
  3. Fold in lemon curd (you’ll have better results if you whip the lemon curd a bit with a fork or a whisk before folding; it just makes the curd a little smoother and prevents lumps)
  4. To assemble, begin with a layer of the cream mixture, then a layer of cake
  5. Lightly sprinkle the cake with limoncello, add a layer of the cream mixture, then a layer of fruit.
  6. Repeat and chill

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Share a photo and tag us — we can't wait to see what you've made!

mini lemon curd trifle, summer dessert

Individual trifle

 

 

For pound cake:

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Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 9
  • Category: Dessert
  • Cuisine: American
Print Recipe
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Description

A rich buttery pound cake, that can be dressed up in so many ways


Ingredients

Scale
  • 1/2 c. butter, softened
  • 1 c. sugar
  • 2 eggs
  • 1 1/2 c. flour
  • 1/2 t. salt
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/2 c. buttermilk
  • 1 t. vanilla


Instructions

  1. Preheat oven to 325
  2. Cream butter and sugar
  3. Add eggs one at a time
  4. Combine dry ingredients and add to batter alternating with buttermilk and vanilla
  5. Pour batter into a lightly buttered 9 x 5 loaf pan
  6. Bake for approximately one hour at 325 degrees.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

lemon curd trifle

trifle in a bowl – you don’t have to have a fancy trifle dish

 

 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Dessert, Fruit, Summer

Previous Post: « Stuffed Peppers
Next Post: Oat Sunflower Millet Bread with Honey Butter »

Reader Interactions

Comments

  1. Colleen Brown

    June 27, 2009 at 9:54 pm

    Hey Lois! Thanks for sharing this recipe. It looks great at FB, I’ll have to make one!

    Reply
  2. Ed Britton

    July 5, 2009 at 2:15 pm

    Well I ate it! It was fantastic…so were the “leftovers.”

    Reply
  3. Clay Thompson

    July 14, 2009 at 6:56 pm

    Had to tell everyone that I made the Lemon Curd Trifle recipe for a family gathering over the 4th of July weekend, mahvelous dahling simply mahvelous, Cool and refreshing, I used strawberries and blueberries for the fruit. Everyone raved over it. Keep giving us those great recipes.

    Reply

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