LEMON STRAWBERRY TRIFLE

Ingredients for 6 – 8 servings:

4 large eggs

3 yolks

1 cup sugar

Zest of 1 lemon

1 cup fresh lemon juice

6 tablespoons unsalted butter, cut into tablespoon sized pieces

1 quart strawberries, stemmed and cut into bite-size pieces

3 tablespoons sugar

1 package Walkers' Shortbread cookies, crushed

2/3 cup heavy whipping cream

½ teaspoon vanilla extract

2 tablespoons sugar


Lemon Curd: Beat the eggs and yolks together in a small saucepan. Process the lemon zest and sugar together for 20 seconds. Sift the scented sugar into the egg mixture and add ½ cup lemon juice. Heat this mixture over medium heat whisking continuously until the mixture is frothy. Add the remaining lemon juice, switch from the whisk to a spatula and continue stirring until the custard begins to coat the sides and bottom of the pan. Off the heat, add the butter and stir until they melt. Transfer the curd to a bowl, cover with plastic wrap and refrigerate.

Cut up the strawberries, toss with the sugar and reserve. Beat the cream to soft peaks. Add the vanilla, sprinkle on the sugar and beat another 30 seconds until firm. 

Crush the shortbread cookies by pulsing them in a food processor or crushing them with a rolling pin in a plastic bag.  Reserve.

Assembly: Spoon a few strawberry pieces in the bottom of the shallow coupes. Sprinkle on a generous tablespoon of the shortbread crumbs over the berries. Divide all but ½ cup of the chilled curd among the servings. Add a layer of strawberry pieces around the edge of the curd, sprinkle on another generous tablespoon of shortbread crumbles and top with a spoonful of the remaining curd. Finish with a layer of whipped cream and garnish with a decorative strawberry pieces.