Wednesday, February 16, 2011
I hadn’t yet used my Meyer Lemon Curd I made earlier in the month. With friends coming over and needing to make a dessert Margot suggested we find something to make with it. I added that it should be easy to make and something we could do ahead of time. The winner? A Lemon Curd Cream & Strawberry Trifle.
We used the recipe from Mel’s Kitchen Café as a guide, which by the way was publishedoin my birthday last year. That’s always a good sign!!
3 cups thawed berries, leave behind free running juice
1 lemon, juiced
1/4 cup sugar
2 teaspoons cornstarch
Lemon Curd Cream
2 cups whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 - 8 oz jar of homemade Meyer Lemon Curd
Both of the components above were prepared according to the original recipe. The pound cake was cut into cubes. The assembly was done using two rounds of a layer each of cream, cake and berry sauce, finally topped with cream.
When dessert came around these made for a great presentation and garnered rave reviews from our friends. Margot and I had tasted the lemon curd cream when we prepared them so we had some of idea of what to expect. A huge slam dunk!