Lemon Trifle

1. 1

   Combine first three ingredients in a saucepan over med heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color, about 3 min. Stir in lemon juice and butter; cook 5 min or until mixture thinly coats the back of a spoon. Cool. Cover and chill (the mixture will thicken as it cools). Yields 1 1/3 cups. Can be stored in fridge for up to one week

2. 2

   layer pound cake, curd, freshly whipped cream and berries.

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