These zesty trifles are sure to be a hit at your next dinner party! We’ve paired our Glazed Lemon & Blueberry Scones with layers of lemon curd, custard and cream.

Ingredients

Trifle
4 Bakers Delight Lemon & Blueberry Scones (crumbled)
1 1/2 cup Lemon curd (ingredients below)
2 cup thick Vanilla Custard
2 cup thickened cream
Lemon rind (to garnish)

Lemon Curd
2 eggs
2 egg yolks
3/4 cup caster sugar
1/3 cup chilled unsalted butter, chopped
Zest and juice of 2 lemons

Method

Lemon Curd

STEP 1

Place the eggs, yolks and caster sugar in a large bowl. Wisk the ingredients for 4 minutes or until smooth and pale.

STEP 2

Transfer the mixture to a large saucepan, cook over a medium heat, stirring for 2 minutes or until the sugar has dissolved.

STEP 3

Reduce to a low heat and add the butter, lemon zest and juice. Stir the mixture continuously until the butter has melted. Continue to cook for 4-6 minutes until the mixture has thickened and coats the back of a spoon.

STEP 4

Remove from the heat and allow to cool for 30 minutes. The curd will keep in an airtight container in the fridge for up to 1 week.

Trifle

STEP 1

Build the trifles in four individual glasses. Create a base using the crumbled scones.

STEP 2

Spoon a layer of the lemon curd over the scone. Then layer the custard and top with cream.

STEP 3

Garnish the trifles with lemon zest and blueberries