Lemon Raspberry Trifle by Tim Scott
Serving Size / Yield
- Lemon Curd
- 12 egg yolks
- 3 C. sugar
- 1 C. fresh lemon juice
- 11⁄2 C. unsalted butter, at room temperature, cut into small cubes
- 3 Tbs. grated lemon zest
- Lemon Syrup
- 1⁄2 C. granulated sugar
- 5 Tbs. fresh lemon juice
- 1⁄4 C. water
- 2 lbs. raspberries
- 3⁄4 C. sugar
- 1 (1-pound) good-quality pound cake, cut into 1-inch cubes (about 10 cups)
- 1/4 c. whipped cream for serving
- 3 fresh mint sprigs for garnish
For the lemon curd: Pour water to a depth of about 3 inches into a medium-sized saucepan and bring to a gentle simmer over medium heat. Meanwhile, in a metal bowl that will rest in the rim of the saucepan, whisk together the egg yolks, sugar, and lemon juice until blended. Set the bowl over (not touching) the simmering water and stir the mixture until it is warm, 3 to 4 minutes. Add the butter and lemon zest and continue to stir until the mixture thickens to a pudding-like consistency and registers 170°F on an instant-read thermometer, 10 to 15 minutes. Remove the bowl from the pan and pour the curd into a clean medium bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. You should have about 6 cups curd. Refrigerate until well chilled, at least 4 hours or up to 4 days.
For the lemon syrup: In a small saucepan, combine the sugar, lemon juice, and water and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature. Use immediately, or cover and refrigerate for up to 3 days.
In a large bowl, combine the raspberries and sugar and mash gently with a fork until most of the raspberries are bruised and their juices are beginning to flow. Cover and refrigerate for at least 30 minutes or up to 3 days.
Arrange half of the cake cubes snugly in the bottom of a 4-quart footed trifle dish or glass bowl. Drizzle the cake with half of the lemon syrup. Spoon half of the lemon curd on top and, using a small offset spatula, spread it gently and evenly over the cake cubes. Pour half of the raspberries evenly over the lemon curd. Top with the remaining cake cubes, followed by the remaining lemon syrup, the remaining lemon curd, and finally the remaining raspberries. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Just before serving, garnish the trifle with the whipped cream and mint sprigs.
Recipe courtesy of The Macy’s Culinary Council Thanksgiving & Holiday Cookbook