Lemon Raspberry Trifle by Tim Scott

Name: Lemon Raspberry Trifle by Tim Scott
Yield: 16
Ingredients: Lemon Curd; 12 egg yolks; 3 C. sugar; 1 C. fresh lemon juice; 11⁄2 C. unsalted butter, at room temperature, cut into small cubes; 3 Tbs. grated lemon zest; Lemon Syrup; 1⁄2 C. granulated sugar; 5 Tbs. fresh lemon juice; 1⁄4 C. water; 2 lbs. raspberries; 3⁄4 C. sugar; 1 (1-pound) good-quality pound cake, cut into 1-inch cubes (about 10 cups); 1/4 c. whipped cream for serving; 3 fresh mint sprigs for garnish

Lemon Raspberry Trifle by Tim Scott was pinched from <a href="http://www.recipe4living.com/recipes/lemon_raspberry_trifle_by_tim_scott.htm/" target="_blank">www.recipe4living.com.</a>

"“A trifle is an easy way to serve an elegant dessert to a lot of people. If you’ve got a little more time, make individual servings by layering the same ingredients in martini glasses.”..."

INGREDIENTS

•

Lemon Curd

•

12 egg yolks

•

3 C. sugar

•

1 C. fresh lemon juice

•

11⁄2 C. unsalted butter, at room temperature, cut into small cubes

•

3 Tbs. grated lemon zest

•

Lemon Syrup

•

1⁄2 C. granulated sugar

•

5 Tbs. fresh lemon juice

•

1⁄4 C. water

•

2 lbs. raspberries

•

3⁄4 C. sugar

•

1 (1-pound) good-quality pound cake, cut into 1-inch cubes (about 10 cups)

•

1/4 c. whipped cream for serving

•

3 fresh mint sprigs for garnish

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes