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Garden Detail, San Domenico
Palace Hotel, Taormina, Sicily
Walter Bibikow
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La Belle Cuisine - More Dessert Recipes
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Lemon Curd and
Blueberry Trifle
 
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Handbag with Lemons, Positano, Amalfi Coast, Campania, Italy
Bibikow, Walter
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La Belle Cuisine
Lemon Curd and
Blueberry Trifle
Bon Appetit
August 2003
Bon Appetit - One Year Subscription
“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.”
Makes 10 to 12
servings.
Lemon curd
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter,
cut into 1/2-inch 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 (packed) grated lemon peel
Filling
One 8-ounce package cream cheese,
room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers
fresh blueberries
One 12-ounce purchased pound cake,
cut into 1-inch 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 whip-
ping 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 blue-
berry 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 the 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.
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