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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.
"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."
"Bon Appétit, August 2003"
S(Formatted for MC7):
"08-18-2003 by Joe Comiskey - Mad's Recipe Emporium"