Blueberry And Lemon Curd Trifle

6 servings Prep: 15 mins, Cooking: 20 mins

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

lemons — juice only
lemon — zested
200 g castor sugar
3 eggs
1/2 cup butter — cubed
250 g sponge finger biscuits
1/2 cup sherry — sweet
2 cup cream
375 g blueberries
100 g brittle — peanut, chopped
Tap for ingredients
Tap for ingredients


Place the lemon juice and zest in a small glass heatproof bowl, add the sugar and eggs; whisk to combine. Place the bowl over a pot of simmering water. Add the butter; whisk to combine. Cook for 20 minutes, stirring occasionally, until mixture thickens. Remove from heat and allow to cool completely.

Drizzle biscuits with the sherry. Place the cream in a bowl and whisk until firm. Gently stir the lemon curd through the cream to combine.

To assemble:
Place a layer of biscuits on the base of a glass dish, scatter over a layer of blueberries and some peanut brittle, gently spoon a thick layer of the cream mixture over blueberries; repeat. Finally, sprinkle with remaining peanut brittle. Refrigerate for 1 hour and serve cold.

Words and image:Fairlady magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.