Theres nothing like homemade pastry cream (pudding from the box doesnt even compare).
And the lemon-blueberry combo screams summer!
We make this trifle easier to put together by using store-bought angel food cake.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Feel free to swap the blueberries with another of your favorite berriesor use mixed berries.
They all add antioxidants and some fiber, and any of them go great with lemon.
Keep reading for our expert tips and tricks to make this wonderfully sweet, tart dessert all summer long.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Whisk 1/2 cup sugar, cornstarch and salt in a medium heatproof bowl.
Whisk in egg yolks until the mixture is pale yellow, smooth and fluffy, about 1 minute.
Return the mixture to the saucepan.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Remove from heat; whisk in butter until combined.
Pour through a fine-mesh sieve into a clean medium heatproof bowl.
Place the bowl in the prepared ice bath; let cool for 30 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Remove from the ice bath and refrigerate until chilled, about 2 hours.
Stir 2 tablespoons lemon juice into the chilled pastry cream; set aside.
Spoon half of the pastry cream over the cake, smoothing into an even layer.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Spoon half of the blueberries with juices in an even layer over the pastry cream.
Repeat the layers with the remaining cake, pastry cream and blueberries.
Garnish with lemon zest, if desired.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Cover and refrigerate assembled trifle for up to 24 hours.
In other words, its a cake thats fun to look at and eat.
This trifle is delicious when served the same day or within 24 hours.
If you wait too long, the cake could become soggy from the ingredients.
