More

    Brighten up brunch with a Lemon Blueberry Trifle

    Published on

    AdvertisementCut Time, Quilt More

    After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy.

    The zesty zip of lemon curd in this Lemon Blueberry Trifle brings out the sweetness of whipped cream made with Domino Golden Sugar, fresh blueberries and cubed pound cake for a vibrant, layered bite. Plus, it’s a bright, beautiful centerpiece you can feel proud of as soon as guests try their first bite.

    Find more dessert recipes fit for brunch and other favorite occasions at DominoSugar.com.

    Lemon Blueberry Trifle

    Prep time: 45 minutes
    Servings: 8-10

    Lemon Curd:

    1          cup Domino Golden Sugar
    2          tablespoons cornstarch
    1/4       cup freshly squeezed lemon juice
    1          tablespoon lemon zest
    6          tablespoons water
    1/4       teaspoon salt
    6          egg yolks
    1/2       cup (1 stick) unsalted butter, at room temperature, cut into 1/2-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        ounces fresh blueberries, plus additional for garnish, divided
    1          pound cake, cubed
                lemon slices, for garnish
                mint, for garnish

    Directions

    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 12 ounces fresh blueberries. Place one layer cubed pound cake 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.

    Sign up for our newsletter. It’s free!

    Latest articles

    Here’s what’s happening at the Princeton Festival: June 13-15

    The Claremont Trio, Broadway-style Improv, and Boyd Meets Girl

    Great opera at the Princeton Festival

    At the Princeton Festival on June 16, 18, and 20, opera newbies and aficionados alike will relish...

    Logging on for health: More older adults use patient portals, but access and attitudes vary widely

    Three-quarters of people age 50-80 use at least one portal, but use and confidence are lower in those with lower incomes or lower levels of physical or mental health

    Plenty of free events in the parks this month

    June is here and it’s the perfect time of year to head out to...

    More like this

    Here’s what’s happening at the Princeton Festival: June 13-15

    The Claremont Trio, Broadway-style Improv, and Boyd Meets Girl

    Great opera at the Princeton Festival

    At the Princeton Festival on June 16, 18, and 20, opera newbies and aficionados alike will relish...

    Logging on for health: More older adults use patient portals, but access and attitudes vary widely

    Three-quarters of people age 50-80 use at least one portal, but use and confidence are lower in those with lower incomes or lower levels of physical or mental health