What an unpleasant sounding word. Really, I do not care for it. Maybe it's because it rhymes with turd. Curd ranks right up there with the words luxurious and snacks.** I don't know why, but I don't like those words either.
Am I weird? Yeah, probably.
Why do I reveal this about myself? Well, I have wanted to make lemon curd for a long time now. I've read about it in books, watched people use it on TV, and seen in mentioned on multiple food blogs.
It really sounds incredibly yummy.
Costco had amazing blueberries for sale. I couldn't resist and bought a container. And since Costco sells everything in bulk, I needed to start using them up soon before they went bad.
What to do? Hmmm... Lemon goes well with blueberries, right?
That's it! This is my opportunity to try making lemon curd, and I'll find a way to combine it with blueberries.
But, I'm changing the name. From now on, lemon curd will be known as lemon butter (like peanut butter, apple butter, or honey butter).
I found this recipe online for Lemon Blueberry Trifle. With a couple of minor modifications, I made it for the summer party at work. It turned out to be a show-stopping creation earning rave reviews all around.
Since I made this dessert from scratch, I admit it took a while. However, you could easily use frozen pound cake and store bought lemon
*Some people have been known to affectionately call me Curd as a nickname. Yeah, I still love 'em anyway.
**A friend of mine wrote a funny blog post about this. Check it out here.
Ta-dah! And no, this is not a luxurious snack.
The one thing about trifles, no one ever wants to be the
first to dig in. But once someone does...watch out!
Lemon Blueberry Trifle
(adapted from www.epicurious.com)
- 3 ½-pint containers fresh blueberries
- 1 ½ to 2 pound cake loaves
- Lemon syrup
Puree 1 container of blueberries (a pint of blueberries is roughly 2 cups). Transfer to medium bowl. Stir in ¼ cup lemon syrup. Add 1 ½ containers blueberries and mash with a potato masher or fork until chunky puree forms. Reserve remaining blueberries for garnish.
Arrange and press ⅓ of pound cake cubes (about 2 generous cups) into bottom of 14-cup glass trifle dish. Drizzle with 7 Tbsps. lemon syrup. Spoon ⅓ of cream cheese filling (about 2 cups) over cake spreading to sides of dish. Spread half of blueberry puree over the
- ¾ cup unsalted butter
- 1 ⅓ cups sugar
- ⅔ cup fresh lemon juice
- 1 Tbsp. grated lemon peel
- ⅛ tsp. salt
- 5 large eggs
- 1 cup butter
- 2 ¾ cups sugar
- 12 egg yolks, room temperature
- 3 cups flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- 1 cup buttermilk
- 2 tsp. vanilla extract
Grease and flour two loaf pans. Cream butter and sugar together until light and fluffy. Add egg yolks one at a time, mixing well after each. Sift dry ingredients together. Add buttermilk and flour mixture alternately, mixing after each addition. Stir in vanilla extract. Divide the batter between the two pans and bake in a 350° oven for 70 minutes, or until toothpick inserted into the center comes out clean. Freezes well.
- 1 cup water
- cup sugar
- ⅓ cup fresh lemon juice
- 1 tablespoon (packed) grated lemon peel
- 1 8-oz. package cream cheese, room temperature
- 2 Tbsp. sugar
- 2 ¼ cups chilled heavy whipping cream
- ¼ tsp. vanilla extract