Lemon Curd Trifle

Name: Lemon Curd Trifle
Prep time: 20 min
Cook time: 10 min
Yield: 12
Cuisine: English, Irish, and Scottish,
Ingredients: 5 egg yolks; 1 cup granulated sugar; 1/3 cup lemon juice; 1 tsp McCormick® Pure Lemon Extract; 1/2 tsp McCormick® Ginger, Ground; 1/2 cup (1 stick) cold butter cut into chunks; 1 1/2 cups heavy cream; 1/2 cup confectioners’ sugar; 1 tsp McCormick® Pure Vanilla Extract; 4 cups angel food cake cubes; 5 cups berries such as sliced strawberries, blueberries and raspberries

A perfect make-ahead dessert for Easter, Mother's Day or summertime entertaining.

20m

PREP TIME

10m

COOK TIME

361

CALORIES

11

INGREDIENTS

Ingredients 12 Servings

Lemon Curd:
5 egg yolks
1 cup granulated sugar
1/3 cup lemon juice
1 teaspoon McCormick® Pure Lemon Extract
1/2 teaspoon McCormick® Ground Ginger
1/2 cup (1 stick) cold butter, cut into chunks
Trifle
1 1/2 cups heavy cream
1/2 cup confectioners’ sugar
1 teaspoon McCormick® All Natural Pure Vanilla Extract
4 cups angel food cake cubes
5 cups berries, such as sliced strawberries, blueberries and raspberries

KEY PRODUCTS

INSTRUCTIONS

1 For the Lemon Curd, mix egg yolks, granulated sugar, lemon juice, lemon extract and ginger in medium saucepan with wire whisk until smooth. Cook and stir on medium heat about 8 minutes or until mixture is pale yellow and thick enough to coat the back of a spoon. Remove from heat. Add butter, 1 piece at a time, stirring until melted after each addition. Pour lemon curd into medium bowl. Place plastic wrap directly on surface of lemon curd. Cool slightly. Refrigerate at least 3 hours or overnight until well chilled.
2 For the Trifle, beat cream, confectioners’ sugar and vanilla in large bowl with electric mixer on medium speed until soft peaks form. Layer 2 cups angel food cake cubes, 1/2 each of the lemon curd, mixed berries and whipped cream in 2-quart glass serving bowl. Repeat layers. Cover.
3 Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired.