Berry Pound Cake Trifle with Lemon Curd

1. Cut the butter into small chunks. From the lemons, grate 2 tsp zest and squeeze 1/2 cup juice. In a medium saucepan, combine zest, juice, eggs, and 1/2 cup sugar on medium-low. Add butter and cook 6–8 min., until thickened, whisking constantly. Strain through a fine-mesh strainer into a wide bowl, pushing through with a spatula. Press plastic wrap directly onto surface of the curd and place in a bowl of ice water to cool.
2. Meanwhile, cut the pound cake into 1-inch cubes and thinly slice the strawberries. In a medium bowl, combine strawberries and raspberries. In the bowl of a stand mixer or with a hand mixer, beat the cream, vanilla, and remaining 2 tbsp sugar 3 min., until stiff peaks form.
3. In a trifle bowl or narrow but deep glass bowl, layer 1/3 of the pound cake and top with 1/3 of the whipped cream, 1/3 of the lemon curd, then 1/3 of the berry mixture. Repeat the layering two more times. Refrigerate until ready to serve.

How to tell if your curd is thick enough: Lift up the whisk and swirl it around. If the ribbons of curd sit for a second on the surface before disappearing, you’re good to go.

Per serving: 205 calories, 14g fat, 9g saturated fat, 105mg cholesterol, 33mg sodium, 17g carbohydrate, 3g fiber, 13g sugar, 3g protein