Preparation Time: 20 minutes
Cook Time: 5 minutes
Cooling Time: 20 minutes
3/4 cup (150g) sugar
1/8 teaspoon salt
1/2 cup lemon juice
Zest of one lemon, optional
3 large eggs
1/4 cup (56g) butter, room temperature
2 cups (240g) frozen wild blueberries, thawed
2 cups whipped cream, homemade or store-bought
4 slices pound cake, homemade or store-bought
Mint leaves for garnish, optional
- Have a digital thermometer and four highball drinking glasses ready (or any other vessel you like).
- Add the sugar, salt, lemon juice, lemon zest (if using), and eggs to a large microwave-safe bowl. Use a hand mixer or whisk to mix everything together until smooth. Let the mixture sit for 10 minutes for the sugar to dissolve.
- Give the mixture a vigorous mix. Use your hands to break the butter into small pieces and add them to the bowl. Microwave the mixture for one minute on full power. Remove the bowl from the microwave and take a temperature reading. The goal is to reach 170ºF (76ºC). Repeat the process—whisk, cook for one minute, take a temperature reading—until the lemon curd reaches 170º-180ºF (76ºC-82ºC). Give the curd one good final whisk. At this point it should be
- In another bowl, stir together the thawed blueberries and whipped cream. Set aside.
- Cut the pound cake slices into bite sized pieces.
- To assemble the trifles—add about 3 tablespoons of blueberry cream to the bottom of each highball glass. Top the cream in each glass with ½ slice worth of pound cake pieces. Top the pound cake pieces with 1 to 2 tablespoons lemon curd. Repeat the process again—blueberry cream, pound cake, lemon curd—and then finish each glass off with a final layer of blueberry cream. Garnish with a mint leaf (optional). Keep in the fridge until ready to serve.