1 cup lemon juice
1 tablespoon lemon zest
3 cups sugar
14 egg yolks (for the whites, stay tuned.What Do I Do With?...part two will help you with that)
16 tablespoons butter, portioned into one-tablespoon portions
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 pint blueberries (more or less...use as many as you prefer)
1 loaf angel food cake (bake your own, or purchased)
In a medium saucepan, combine the juice, zest, and sugar.
Heat over medium heat until simmering.
Turn heat to low.
Meanwhile, whisk the egg yolks in a medium sized bowl until smooth.
Slowly pour half of the citrus mixture into the yolks while vigorously whisking.
Return the amount in the bowl to the saucepan.
Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, about 5-10 minutes.
Remove from heat and stir in the butter 1 tablespoon at a time.
Cool to room temperature.
After the lemon curd has cooled sufficiently, begin prep for the whipped cream.
Combine gelatin and cold water.
Stir until gelatin is dissolved.
Meanwhile, whip the cream with the powdered sugar until slightly thick.
While slowly beating, add the gelatin to the whipped cream until combined. (This is a stabilizer that will help "hold" the whipped cream for a couple days.)
Whip at high speed until stiff peaks.
Assembling the Trifle:
Slice the angel food cake into 1" slices.
Cut each slice in half. (This gives you pretty white edges to layer in your trifle bowl.)
Arrange slices of cake in a single layer on the bottom of the trifle bowl (cut sides out).
Top with a generous portion of the cooled lemon curd.
Sprinkle blueberries over the curd.
Add another layer of cake.
Spread more lemon curd over the cake.
Scatter more blueberries over the lemon layer.
Repeat as necessary to fill your trifle bowl.
For the final layer, spread the whipped cream over the last layer of lemon curd and blueberries.
Garnish with more blueberries. (Serves 10-12)