Lemon Curd Trifle

20130402-124640.jpgEaster for us was full to the brim with cuteness, food and learning. The cuteness of course came from the babe, and the fact that we bought her 2 Easter outfits. I put her in the frilliest dress, which you never could have told me I would do 3 months ago. She looked so cute in it though.20130402-124844.jpgThe food was easy, delicious and substantial. Sometimes after a holiday I am surprised at how easily I pull off the food. It felt even easier this time. It’s all about planning. And preparation. So that by the time the day comes, all that’s left is a few simple steps.20130402-125026.jpgAnd then came the learning. The realization that I need to let go a bit. Feeling like the baby is overwhelmed by people(um there were only 3 extra people here most of the day). I’m realizing I am over thinking it. Mistaking her boredom for sadness. Reinforcing the idea that all is only right in the world when it’s just her and I. I lay next to her that day and thought about how much I am sheltering her. How what was once necessary is no longer. How if I keep up the way I am, she won’t have any friends. I don’t know that a 6 month old needs friends, but does a 1 year old? When do I stop and let go? When do I admit its mostly me that feels best when it’s just her and I snuggling and playing all day? Take a breath and let go.20130402-125147.jpgHer first Easter was perfect. Her momma was a touch overwhelmed for no good reason. She did wonderfully.20130402-125238.jpgDid I talk about the lemon curd yet? If you’ve never made lemon curd before I highly recommend you do. It’s silky smooth lemony bite elevates any dessert you add it to.

Lemon Curd Trifle

Lemon curd recipe adapted from Ina Garten


1 pound cake(store bought or recipe here)

For the curd:
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
3 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

For the trifle:
8 ounces cream cheese, room temperature
2 cups heavy whipping cream
1 teaspoon vanilla
2 tablespoons confectioners sugar
1 cup each blueberries, raspberries and strawberries


1. Make the curd: using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat, strain through a mesh strainer and cool or refrigerate.

4. In a mixer using the paddle attachment, beat the cream cheese until light and fluffy. Set aside. Switch to the whisk attachment and beat the cream until stiff peaks form. Add the vanilla and confectioners sugar. Slowly add the cream cheese being careful not to deflate the whipped cream.

5. Assemble the desserts. Using a trifle dish, dessert cups or jars start with a layer of crumbled pound cake. Next spread a thin layer of lemon curd over the cake. Top with about 1/3 of berries. Spoon half of he cream mixture over berries. Repeat until you are our of ingredients, ending with berries. Chill for at least 1 hour, up to overnight.

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