Lemon Trifle Cups
YOU guys voted for the lemon trifle cups as my Easter dessert and yesterday I gave them a go! I always prefer to make my holiday dessert a few days/weeks before (as a test-run) and I'm sure glad I did, because I hated this lemon trifle. Yes, hated! I don't know where it went wrong; the lemon curd on its own was delicious ... so was the cream ... and the wine-soaked ladyfinger biscuits ... but together ... eh, not so much. But not to worry, I still got a week to find the perfect Easter dessert, so just keep checking in! And if you have any fantastic Easter recipe you want to share, just email me! Rating: 1.5 out of 5.
Lemon Trifle Cups: Martha Stewart - Everyday Food
- 10 Italian ladyfinger biscuits (from half a 7-ounce package)
- ½ cup dessert wine (such as Sauternes or sweet sherry)
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 1 cup Lemon Curd (see recipe below)
- Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
- Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.
Lemon Curd: MarthaStewart.com
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus ⅔ cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- ¼ teaspoon coarse salt
- 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
(trust me, normally I would eat it all)