A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Lemon Blueberry Trifle

Jump to Recipe | See more: Desserts

Courtesy of Family Features

Serves 8-10.


  • Lemon curd:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons water
  • ¼ teaspoon salt
  • 6 egg yolks
  • ½ cup (1 stick) unsalted butter, at room temperature, cut into ½-inch cubes
  • Whipped cream:
  • 2 cups heavy whipping cream, cold
  • 2 tablespoons Domino Golden Sugar
  • 2 teaspoons pure vanilla extract
  • Trifle:
  • 1 cup blueberry jam
  • 12 oz. fresh blueberries, plus additional for garnish, divided
  • 1 lb. poundcake, cubed lemon slices, for garnish
  • mint, for garnish


To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.

To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.

To make trifle: Mix blueberry jam with fresh blueberries. Place one layer cubed poundcake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.Decorate trifle with lemon slices, fresh blueberries and mint.

Send us your recipes!

Accepted file types: jpg, gif, png, pdf, Max. file size: 50 MB.
Terms & Conditions(Required)