Easter Lemon Curd Trifle with Mixed Fresh Berries

Name: Easter Lemon Curd Trifle with Mixed Fresh Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks; 1 cup sugar; 4 each lemons zested and juiced; 1 stick butter, unsalted cut in small pieces, 1/2 cup; 1 pint strawberries freshly stemmed and halved lengthwise; 1 pint blueberries fresh; 1 pint blackberries fresh; 2 cups whipped cream sweetened; 1 each pound cake lemon, homemade or store-bought and sliced; 4 tablespoons liqueur limoncello or grand marnier, optional; 1 x mint leaves for garnish

Servings: persons

6 large egg yolks
1 cup sugar
4 each lemons zested and juiced
1 stick butter, unsalted cut in small pieces, 1/2 cup
1 pint strawberries freshly stemmed and halved lengthwise
1 pint blueberries fresh
1 pint blackberries fresh
2 cups whipped cream sweetened
1 each pound cake lemon, homemade or store-bought and sliced
4 tablespoons liqueur limoncello or grand marnier, optional
1 x mint leaves for garnish

1
For the lemon curd:
2
Bring a pot of water to a simmer over medium-low heat.
3
In a metal or glass heat-resistant bowl, add the egg yolks, sugar, lemon juice, and zest and whisk until well mixed and smooth.
4
Place the bowl over the simmering water, making sure the bowl doesn't touch the bottom of the pot, and keep whisking.
5
Continue whisking it vigorously for 10 to 12 minutes, until the curd has doubled in size and is very thick and yellow.
6
Do not bring it to a boil, otherwise the curd will be curdle.
7
Remove the bowl from heat and whisk in the butter, a few pieces at a time, until completely melted.
8
Chill until the custard is firm and cold.
9
For assembling the trifle:
10
Add all the berries in a large bowl and gently toss them together in order to distribute them evenly.
11
Fold the whipped cream into the cold lemon curd to lighten it up into a mousse.
12
Slice or break the pound cake into slices or pieces, and place the pieces at the bottom at a glass trifle bowl.
13
Drizzle the liqueur all over the cake if desired, place a layer of the lemon curd over the cake, and arrange a layer of mixed berries.
14
Repeat the layers until all the ingredients are finished up, if the last layer is berries, it looks nicer.
15
But you don't have to.
16
Keep refrigerate until ready to use.
17
Sprinkle some fresh mint leaves and serve.

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large egg yolks, 1 cup sugar, 4 each lemons zested and juiced, 1 stick butter, unsalted cut in small pieces, 1/2 cup, and more.

Yes, Easter Lemon Curd Trifle with Mixed Fresh Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!