Lemon Curd and Blueberry Trifle - Just Bean Recipes


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Lemon Curd and Blueberry Trifle

=== LEMON CURD ===
1 1/3 cups sugar
3/4 cup unsalted butter - (1 1/2 sticks) -- cut 1/2" cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs -- beaten to blend
=== LEMON SYRUP ===
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon grated lemon peel - (packed)
=== FILLING ===
1 package cream cheese - (8 oz) -- room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
=== TRIFLE ===
3 containers fresh blueberries - (1/2 pint ea)
1 purchased pound cake - (12 oz) -- cut 1" cubes


For Lemon Curd: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.


For Lemon Syrup: Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.


For Filling: Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.


Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.


Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. 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. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.


This recipe yields 10 to 12 servings.


Description:
"The ideal summer dessert and make-ahead treat (it can chill for two days before serving). Instead of the traditional custard, whipped cream folded into cream cheese is the easy filling in this version."
Source:
"Bon Appétit, August 2003"
S(Formatted for MC7):
"08-18-2003 by Joe Comiskey - Mad's Recipe Emporium"