- Serves: 8-10 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 3 c. Fresh Blueberries
- 1 (8-10 oz) Angel Food Cake, cut into 1 inch cubes
- 3 c. Whipped Cream, stiffly beaten
- Lemon Curd
- 3 Lemons
- 1 1/2 c. Sugar
- 1/4 lb. Unsalted Butter, at room temperature
- 4 extra large Eggs
- 1/2 c. Lemon Juice
- 1/8 tsp. Salt
To make the lemon curd, zest the lemons being careful to avoid the white pith; combine zest with the sugar and cream together with the butter. Add eggs individually, then add lemon juice and salt, mixing until combined. Transfer mixture to a saucepan and cook over low heat until thickened, stirring constantly. Do not allow to boil. Remove from heat and chill completely before using.
To assemble the trifle, set aside 1/4 c. blueberries for garnish. In a large trifle dish, arrange a layer of cake pieces followed by 1 cup of lemon curd and one cup of blueberries. Repeat for 2 more layers, then top with whipped cream; refrigerate for 2 hours. Before serving, top with remaining blueberries.