Raspberry Lemon Trifle

Thank you Erin for showing me this recipe. It has become my go to dessert for well, everything. It is so incredibly easy and I love.love.love lemon anything. I often find myself with a spoon and the trifle dish after everyone has left...

This is one recipe that I didn't tweak at all, which is rare for me. And, also, even
though I've made it at least five times I don't seem to have a photo! But, you can see a luscious one here along with the original recipe.

And, just in case that link ever disappears here is the recipe again. I'm telling you people, this is divine. The moment you taste it you'll regret all the years you didn't know about it so don't delay.

You MUST stand over the curd while it cooks and whisk, whisk, whisk. You don't want to end up with scrambled eggs and make sure you use a pot that is big enough so the bottom doesn't cook before the rest. You can also use a double boiler, but I never do.

Syrup

• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1/4 cup water

Curd

• 4 large eggs
• 1 cup sugar
• 1/3 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon grated lemon peel

Fruit and topping

• 4 1/2-pint baskets fresh raspberries
• 1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed
2 cups chilled whipping cream

For syrup:
Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd:
Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping:
Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.