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1
Combine first 5 ingredients in heavy medium saucepan.
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2
Stir over medium heat until butter melts and sugar dissolves.
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3
Remove from heat.
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4
Gradually whisk in eggs.
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5
Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil).
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6
Strain curd through sieve into bowl.
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7
Press plastic wrap directly onto surface of curd; chill overnight.
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8
Combine all ingredients in small saucepan.
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9
Bring to boil, stirring until sugar dissolves.
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10
Reduce heat and simmer 5 minutes.
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11
Cool.
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12
Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth.
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13
Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form.
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14
Fold whipped cream into cream cheese mixture in 2 additions.
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15
Puree 1 container blueberries and 1/4 cup lemon syrup in processor.
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16
Transfer to medium bowl.
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17
Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms.
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18
Reserve remaining blueberries for garnish.
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19
Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish.
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20
Drizzle with 7 tablespoons lemon syrup.
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21
Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish.
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22
Spoon half of blueberry puree over; spread to sides of dish.
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23
Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish.
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24
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.
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25
Spread remaining cream cheese filling over.
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26
Sprinkle with reserved blueberries.
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27
Cover and chill overnight.
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28
(Can be made 2 days ahead.
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29
Keep refrigerated.)
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30
Spoon trifle into dessert dishes.
