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Lemon Blueberry Trifle

The zesty zip of lemon curd brings out the sweetness of whipped cream made with Domino® Golden Sugar, fresh blueberries and cubed pound cake to make this fresh and vibrant, layered dessert.

For the 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 and cut up into 1/2-inch cubes 
For the whipped cream
  • 2 cups Heavy whipping cream, cold
  • 2 tablespoons Domino® Golden Sugar
  • 2 teaspoons Pure vanilla extract
For the trifle
  • 1 Pound cake, cubed
  • 1 cup Blueberry jam, store bought
  • 12 ounces Fresh blueberries
  • Lemon slices, as garnish
  • Mint, as garnish
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Prep Time : 45 minutes / Yields: 8-10 servings

Step 1

Prepare the lemon curd. In a medium saucepan, stir together sugar and cornstarch. Stir in the lemon juice, lemon zest, water, and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in half of the egg yolks, mix well until combined. Stir in the rest of the egg yolks. Return to the heat and cook for 2 minutes, stirring constantly. Remove from heat. Stir in the butter, mix until incorporated. Cover with plastic wrap, make sure it touches the surface of the lemon curd; this will prevent the curd forming a skin. Refrigerate until completely cool. 

Step 2

Mix the blueberries with the blueberry jam. Set aside.

Step 3

Prepare the whipped cream. In a large bowl, beat the cream, sugar, and vanilla. Whip until soft peaks form. Do not over beat.

Step 4

Assemble the trifle. Place one layer of cubed pound cake at the bottom of a trifle dish. Top with a layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat the process of layering ending with whipped cream. 

Step 5

Decorate the trifle with lemon slices, fresh blueberries, and mint. 

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