Ingredients
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6 tbsp butter, at room temperature
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3 lemons
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3 large eggs, at room temperature
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1/2 cup plus 2 tbsp sugar
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1 (16 oz) pound cake
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1 (16 oz) container strawberries
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2 (6 oz) containers raspberries
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2 cups cold heavy whipping cream
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2 tsp vanilla extract
Steps
1
Cut the butter into small chunks. From the lemons, grate 2 tsp zest and squeeze ½ cup juice. In a medium saucepan, combine zest, juice, eggs, and ½ cup sugar on medium-low. Add butter and cook 6–8 min., until thickened, whisking constantly. Strain through a fine-mesh strainer into a wide bowl, pushing through with a spatula. Press plastic wrap directly onto surface of the curd and place in a bowl of ice water to cool.
2
Meanwhile, cut the pound cake into 1-inch cubes and thinly slice the strawberries. In a medium bowl, combine strawberries and raspberries. In the bowl of a stand mixer or with a hand mixer, beat the cream, vanilla, and remaining 2 tbsp sugar 3 min., until stiff peaks form.
3
In a trifle bowl or narrow but deep glass bowl, layer ⅓ of the pound cake and top with ⅓ of the whipped cream, ⅓ of the lemon curd, then ⅓ of the berry mixture. Repeat the layering two more times. Refrigerate until ready to serve.
Tips
How to tell if your curd is thick enough: Lift up the whisk and swirl it around. If the ribbons of curd sit for a second on the surface before disappearing, you’re good to go.
