Lemon Curd and Blueberry Trifle

Name: Lemon Curd and Blueberry Trifle
Yield: 10 to 12 Servings
Ingredients: 1 1/3 cups sugar; 3/4 cup (1 1/2 sticks) 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; 1 cup water; 1 cup sugar; 1/3 cup fresh lemon juice; 1 tablespoon (packed) grated lemon peel; 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

By Sarah Patterson Scott

July 31, 2003

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Recipe notes