Martini or Margarita glasses can also be used to serve the Lemon Blueberry Trifle dessert. The trifle can be made with homemade lemon cupcakes see recipe below or use a prepared box of lemon cake mix as a time saver as well as purchased lemon curd or use the recipe below.
Recipe comes from twopeasandtheirpod.com
Trifle Ingredients:Lemon Cupcakes or Lemon Cake with Lemon Curd and Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries
- Mint, for garnish, optional
- First, bake the lemon cupcakes. Let the cupcakes cool and cut or tear them into 1-inch pieces. If you want to bake a cake with the cupcake recipe use a 9 x 9 pan and adjust the baking time. Cool the cake or cupcakes before cutting into pieces.
- While the cupcakes are baking, make the lemon curd. You can use store bought lemon curd, if you wish.
- Make the whipped cream and beat in the cream, powdered sugar, and vanilla until soft peaks form, about 3 minutes.
- To assemble the trifles, use a martini glass for individual serving or use a large trifle dish or flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the dish. Spoon whipped cream, lemon curd, and blueberries over the cake layer. Repeat, finishing with a layer of the whipped cream. Cover with plastic wrap and refrigerate until ready to serve. The trifles can be made up to 24 hours in advance. The flavors will marry in the refrigerator and I think they taste better after they have been chilled for at least a few hours.
- Just before serving, garnish the trifle with a dollop or lemon curd, extra blueberries, toasted coconut and/or a sprig of mint!
Lemon Cupcakes RecipeIngredients:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 2 large lemons
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup whole milk
- 3 TB. fresh lemon juice
- Preheat oven to 350 degrees. Line a cupcake pan (12 cups) with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- In a stand mixer, beat the butter and sugar mixture together until light and fluffy and lightened in color. This will take about 6 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at at time, beating after each addition. Add in the vanilla.
- Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Don't overmix. Mix in the lemon juice.
- Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
- 4 large lemons, zested and juiced (a little over 1/2 cup)
- 1 cup granulated sugar
- 5 egg yolks
- 1/2 cup unsalted butter, cut into pieces Directions:
- In a medium bowl, combine lemon zest and sugar. Rub together with your fingers until fragrant.
- Put the lemon zest and sugar mixture, lemon juice, egg yolks, and butter in a medium heavy-bottomed saucepan and stir until combined. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 10-12 minutes. The lemon curd will continue to thicken as it cools.
- Remove the pan from the heat and pour lemon curd into a jar or glass bowl. Press a piece of plastic wrap directly against the curd so it is airtight. Cool to room temperature and then place in the refrigerator. Again, the curd will thicken up after it is completely cooled. Note-Lemon curd will keep in the refrigerator for up to 2 weeks.