Aimee Fortney's Easy Lemon Berry Trifle - WSMV Channel 4

Aimee Fortney's Easy Lemon Berry Trifle

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Need an easy springy dessert recipe? Lemon curd, homemade lemon whipped cream and berries along with angel food cake is the answer!

AIMEE FORTNEY'S EASY LEMON BERRY TRIFLE

Makes 4 servings

  • 1/2 of 1 Angel Food Cake
  • Lemon Curd (recipe below)
  • 1/2 cup blackberry jam, slightly heated in the microwave
  • 1 1/2 cups fresh blueberries and raspberries

In wine glasses or trifle glasses, layer the slices (or chunks) of angel food cake, 2 tablespoons lemon curd, then drizzle the heated blackberry jam. Add the lemon whipped cream on top, then add the blueberries and raspberries. Repeat layers as many times as desired.

AIMEE FORTNEY'S LEMON WHIPPED CREAM

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon lemon extract

To make homemade whipped cream, with a whisk or hand mixer, beat heavy cream. (Always start with a cold bowl and beaters that you have placed in the freezer.) Add sugar and lemon extract, then whisk or beat until desired consistency for whipped cream. Set aside to top beverages or keep in your refrigerator in an air-tight container.

AIMEE FORTNEY'S EASY LEMON CURD

  • 4 lemons
  • 1 cup sugar
  • 4 eggs
  • 1 stick of butter, cut into pieces

With a lemon zester, remove the zest from the lemons and squeeze enough juice to make a 1/2 cup, removing any seeds. Whisk eggs and sugar together in a metal bowl and place over simmering water in a saucepan. Add lemon zest and juice, whisking to combine, about 10 minutes. (It will turn into a pretty, yellow color, and will coat the back of a spoon, and you know it is ready.) Remove the bowl, turn off the heat and slowly add the butter, a piece at a time, stirring until each piece is melted.

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