lemon strawberry trifle

Lemon Curd: can be made up to a day ahead

* 8 large eggs
* 1 1/2 cup sugar ( I would do super fine..even blend in blender. mine tasted great but a bit gritty)
* 2 /3 cup fresh lemon juice
* 2 sticks butter, room temperature
* 2 tablespoon grated lemon peel

In a saucepan (not over heat yet) whisk eggs. add sugar and lemon juice and wisk. add butter and zest and stir over medium heat until it thickens to pudding like thickness. about 10 min. transfer to a bowl and let chill. over night is best


Read More http://www.epicurious.com/recipes/food/views/Raspberry-Lemon-Trifle-105181#ixzz1lFo4DugR



Pound cake: you can do this a day ahead
* 1 stick butter
* 1 cups sugar
* 1/2 cup sour cream
* 1/4 teaspoon baking soda
* 1 1/2 cups all-purpose flour
* dash of salt
* 3 large eggs
* 1/2 teaspoon vanilla


preheat oven to 325

Cream together butter and sugar. add sour cream. in separate bowl sift dry ingredients. alternate dry ingredients and egg. (one at a time) then add vanilla with last egg.

oil and flour a bread pan. pour batter in. cook for about 45 min to 1 hour. until toothpick comes out clean.

Strawberries; sliced

Whipped cream; whipped and sweetened

To assemble: layer all 4 parts about 1-2 hours before you serve. I like to squeeze a bit of fresh lemon juice on each cake layer. on the top have whipped cream strawberries and lemon zest.