This lemon curd berry trifle is one of my favorite desserts, and even Cade can’t resist it.
If you love fresh berries, this trifle will make you very happy. I may have piled them a little high because I can’t get enough of their bright flavor and texture.
I’ve made a lot of trifles and this lemon curd berry trifle remains one of my top picks. I try to keep the layers neat, but the lemon curd can be tricky — it wants to wander. Still, every time it’s worth the mess.
If you haven’t tried lemon curd yet, you’re in for a treat: it’s smooth, slightly creamy and packed with bright lemon flavor. Use your favorite lemon curd or make your own for an intensely tangy component that pairs beautifully with berries.
This trifle is written for lemon pound cake, but angel food cake is an excellent substitute if you prefer something lighter. The combination of soft cake, tart lemon curd and sweet berries is irresistible — you’ll find yourself taking little fork bites all evening.
What Is Trifle?
Trifle is a layered dessert typically made of sponge cake, fruit (often berries), and a custard or cream layer. Some recipes include liqueur, but that’s optional. A final layer of whipped cream gives a light finish.
Can Trifle Be Made Ahead?
Yes. Trifle can be assembled up to two days ahead. For the best presentation and texture, add whipped cream right before serving.
Are Lemon Curd and Lemon Pudding the Same?
Lemon curd is similar to pie filling but has a smoother texture and more concentrated lemon flavor. Traditional puddings or pie fillings are usually thickened with flour or cornstarch, while lemon curd is thickened with egg yolks and the natural pectin from lemon zest.
Lemon Curd Berry Trifle
Lemon Curd Berry Trifle
Ingredients
For the Lemon Curd
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced (reduce zest if you prefer less tartness)
- 1/2 cup unsalted butter, cut into chunks
For the Trifle
- 1 pint strawberries, fresh, stemmed and halved lengthwise
- 1 pint blueberries (or raspberries), fresh
- 1 pint blackberries, fresh
- 2 cups sweetened whipped cream
- 1 lemon pound cake, sliced (or angel food cake)
- Fresh mint leaves for garnish
Instructions
Lemon Curd
- Bring a pot of water to a gentle simmer over medium-low heat.
- In a heatproof metal or glass bowl, whisk together egg yolks, sugar, lemon juice and zest until smooth.
- Set the bowl over the simmering water (bowl bottom should not touch the water) and whisk continuously.
- Whisk vigorously for 10–15 minutes until the mixture doubles in volume, becomes very thick and bright yellow. Do not let it boil.
- Remove from heat and whisk in butter, a few chunks at a time, until fully incorporated.
- Refrigerate until the lemon curd is cold and firm.
Assemble the Trifle
- Place the berries in a bowl and toss gently to combine.
- Fold the whipped cream into the chilled lemon curd to lighten it into a mousse.
- Line a trifle bowl with slices of pound cake to fit.
- Spoon a layer of lemon curd over the cake, followed by a layer of mixed berries.
- Repeat layers until all ingredients are used; finish with a berry layer on top for best presentation.
- Chill the trifle for at least an hour before serving.
- Garnish with fresh mint leaves just before serving.
Recipe Notes
* Use simmering water and a double boiler setup (a heatproof bowl over a saucepan) so the lemon curd thickens properly without touching the water.
* I often buy extra berries because I like generous fruit layers.
* Refrigerate leftovers and consume within a couple of days for best quality.
Nutrition
Nutrition information is an approximation. Per serving: Calories: 494 kcal, Carbohydrates: 78 g, Protein: 7 g, Fat: 20 g, Saturated Fat: 11 g, Cholesterol: 227 mg, Sodium: 314 mg, Fiber: 9 g, Sugar: 54 g, Vitamin C: 103 mg.