Blueberry Lemon Trifle

Upon many requests, I am posting this recipe. What enticed me to make this divine dessert was its beautiful picture in Taste of the South. Who doesn't love a dessert that looks good and taste good?!? I served the trifle for a senior dinner, and it was a big hit! It satisfies the sweet tooth, yet still has a light side to it. I think it will be a perfect dessert for the summer! Might as well give this one a try!

Blueberry Lemon Trifle

Ingredients:

2 1/2 cups sugar, divided

1/4 cup plus 2 tablespoons cornstarch

1 teaspoon salt

8 eggs yolks, beaten

1 cup water

1/2 cup fresh lemon juice

1/2 cup butter

3 teaspoons vanilla extract, divided

4 cups heavy whipping cream

12 blueberry muffins, torn into bite-size pieces

(approximately 12 cups)

6 cups fresh blueberries

Garnish: additional fresh blueberries and lemon-peel curl

Directions:

1. In a large saucepan, combine 2 cups sugar, cornstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine. Cook over medium heat, stirring often, until mixture thickens, 15 to 20 minutes. Remove from heat.

2. Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate for at least 2 hours.

3. In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form. Set aside.

4. In the bottom of a trifle bowl, layer half of blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream with two-thirds of lemon mixture. Top with remaining 3 cups blueberries and remaining blueberry muffins.

5. In a large bowl, combine remaining lemon mixture and whipped cream, folding gently to combine. Spread over muffin layer.

6. Garnish with additional blueberries and lemon-peel curl, if desired.