Ingredients:

  • 3/4 cup fresh lemon juice
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, cubed and cold
  • 1 tbsp lemon zest
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1 tbsp honey
  • 2 cups heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lb pound cake, cubed

Instructions:

  1. Whisk the sugar, eggs, and lemon juice in a saucepan over medium-low heat, stirring constantly for 8–10 minutes until the mixture thickens and coats the back of a spoon.
  2. Remove the saucepan from heat and whisk in the cold butter one cube at a time until the sauce is glossy.
  3. Stir in the lemon zest and allow the curd to cool completely.
  4. Gently toss blueberries and raspberries with honey in a small bowl until evenly coated.
  5. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  6. In a trifle bowl or ramekins, place a layer of cubed cake at the bottom, followed by a layer of lemon curd, and then a handful of berries.
  7. Top with a layer of whipped cream and repeat the layering process twice more.
  8. Finish the dessert with a final swirl of cream and a crown of fresh berries, then chill for 3 hours before serving.