Lemon Curd Trifle With Fresh Berries Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
474
FAT
81%
CHOL
120%
SOD
3%

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Ingredients for 6 servings

1 prepared lemon pound cake, sliced

Fresh mint leaves, for garnish

4 lemons, zested and juiced

1 pint fresh blueberries

1 pint fresh blackberries

6 large egg yolks

1 cup sugar

1/2 cup (1 stick) unsalted butter, cut in chunks

2 cups sweetened whipped cream

1 pint fresh strawberries, stemmed and halved lengthwise

1/4 cup Lemoncello or Grand Marnier liqueur (optional)

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