Happy Monday, y’all! I just have to share these fabulous recipes! We’ve had a delicious Easter day, if I may say so myself.
After church and EB’s first Easter egg hunt, we headed home for lunch with family and friends.
Our Easter Menu
(click the links for recipes)
Orange Ham (simple and divine)
Roasted Asparagus with Hollandaise (sooo good, the first time I’ve made hollandaise, and it was easy and yummalicious)
Creamy Spring Peas with Pancetta (bright and fresh, yet rich)
Cheddar Biscuits (one of my all time favorite recipes…a must-try!)
and friends brought yummy roasted rosemary potatoes and a fresh garden salad
And for dessert I made this Lemon Curd Trifle with Berries. Hellllo lovah! Be sure to make this a day or two ahead of time so all of the flavors can meld. That tart lemon curd balanced by the whipped cream and fresh berries makes for the perfect make-ahead spring/summer dessert.
Recipe courtesy Tyler Florence
- Prep Time: 30 min
- Inactive Prep Time: 3 hr
- Cook Time: 10 min
- Level: Intermediate
- Serves: 6 servings
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1/2 cup (1 stick) unsalted butter, cut in chunks
- 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 2 cups sweetened whipped cream
- 1 prepared lemon pound cake, sliced
- 1/4 cup Limoncello or Grand Marnier liqueur (optional)
- Fresh mint leaves, for garnish
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with fresh mint.
I found all of these recipes on foodnetwork.com, which is one of my go-to recipe sources. Just wanted to say, I’m in no way compensated by foodnetwork.com. Or anyone, for that matter.