Episode 4: Lemon Curd and Berry Trifle

Lemon Curd and Fresh Berry Trifle

So for this recipe I prepare 4 separate items and then assemble them into the trifle dish. Here are the items: cake, lemon curd, berries and whipping cream. I will give you directions on how to prepare each one and then when you have all of them ready you just begin to layer each item in the trifle dish. Cake, Curd, Cream and berries…repeat this two or three times until you get to the top and then decorate with berries and mint leaf. I will show you how to do this on Episode 4 of “Bite Me…with Jules the Girl Who Loves to Cook.” Bon Appetite!

For Cake:

1 cup room temp un-salted butter

¾ cup granulated sugar

grated zest and juice of one lemon

3 large eggs

1 1/3 cups self rising cake flour

½ cup all purpose flour

Makes one loaf…depending on the size of your trifle dish you may want to double the recipe. Makes 8-10 slices of cake that could be arranged in the trifle dish.

Cream butter and sugar together with lemon zest. Add eggs one at a time with one-tablespoon flour for each into batter. Then add the rest of the flour and lemon juice. Pour mixture into prepared loaf pan and sprinkle top with sugar. Bake at 350 degrees for 1 hour or until knife comes out of the middle clean.

*Note…the recipe for the cake comes to us from a cookbook I have called…"How to be A Domestic Goddess” By: Nigella Lawson

For Lemon Curd:

1/3 cup lemon juice

2 large eggs

1 large egg yolk

½ cup sugar

2 tblspns un-salted butter

1 tblspn heavy cream

¼ tsp vanilla

pinch salt

Heat lemon juice in pot on stove.

In separate bowl whisk together eggs and yolk, then add sugar

Whisking continuously add warmed lemon juice to sugar and egg mixture…then place mixture in pot on stove top.

Heat and stir constantly…until mixture clings to spoon about 3 minutes or so.

Immediately remove from heat and stir in butter, cream, vanilla and salt. Place in nice container…place plastic wrap directly over top of curd so that it does not form a skin and keep in refrigerator until needed.

*Note… Last time I made this I ended up adding a touch more butter and probably double the amount of sugar that the recipe calls for. For me the extra sugar and butter aided in making the lemon curd not so tart. Depending on your taste you may or may not want to do the same thing. Either way this is some of the best lemon curd recipes I have ever had. Also note that depending on the size of your trifle dish you may or may not want to double this recipe. This recipe came to me from a magazine called “Cooks Illustrated”

For Berries

I used strawberries and raspberries for this recipe. Although you can substitute with any berry that is in season or that you like. I keep the raspberries whole and slice the strawberries thinly.

For Whipping Cream

Heavy Cream

Powdered Sugar

Vanilla

*Note…for a spin on the regular whipping cream substitute vanilla extract for almond extract. But remember a little of this goes a long way. Be sure not to add too much or the almond flavor will overwhelm you.