Lemon Curd and Blueberry Trifle

 

Lemon Curd

 

1 1/3
cups sugar
3/4
cup unsalted butter, cut into 1/2-inch cubes
2/3
cup fresh lemon juice
1
tablespoon grated lemon peel
1/8
teaspoon salt
5
large eggs, beaten to blend

 

 

Lemon Syrup

 

1
cup water
1
cup sugar
1/3
cup fresh lemon juice
1
tablespoon (packed) grated lemon peel

 

 

Filling

 

1
8-ounce package cream cheese, room temperature
3/4
cup sugar
2 1/4
cups chilled heavy whipping cream
1/4
teaspoon vanilla extract
3

1/2-pint containers fresh blueberries

1
12-ounce purchased pound cake, cut into 1-inch cubes

 

 

For lemon curd:  Combine first 5 ingredients in heavy medium saucepan.  Stir over medium heat until butter melts and sugar dissolves.  Remove from heat.  Gradually whisk in eggs.  Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil).  Strain curd through sieve into bowl.  Press plastic wrap directly onto surface of curd; chill overnight.

 

For lemon syrup:  Combine all ingredients in small saucepan.  Bring to boil, stirring until sugar dissolves.  Reduce heat and simmer 5 minutes.  Cool.

 

For filling:  Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth.  Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form.  Fold whipped cream into cream cheese mixture in 2 additions.

 

Puree 1 container blueberries and 1/4 cup lemon syrup in processor.  Transfer to medium bowl.  Add 1-1/2 containers blueberries and mash with potato masher until chunky puree forms.  Reserve remaining blueberries for garnish.

 

Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish.  Drizzle with 7 tablespoons lemon syrup.  Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish.  Spoon half of blueberry puree over;  spread to sides of dish.  Spoon half of lemon curd (about 1-1/4 cups) over blueberry puree in dollops, then spread to sides of dish.  Repeat layering with 1/3 of cake cubes, 7 tablespoons of lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd.  Spread remaining cream cheese filling over.  Sprinkle with reserved blueberries.  Cover and chill overnight.  Spoon trifle into dessert dishes. 

 

Serves 10 to 12.