"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry Lemon Trifle Recipe

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This recipe for Raspberry Lemon Trifle, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Backstrom
Added: Wednesday, March 18, 2009


1/2 c sugar
1/3 c fresh lemon juice
1/4 c water
1 12 oz jar of lemon curd (found in the grocery store with jellies and jams)
4 half-pints containers of fresh raspberries
1/4 c sugar
1 16-oz frozen pound cake
2 c chilled whipping cream
3 T sugar

Syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

Fruit Topping: Combine 2 containers of raspberries and 1/4 cup of sugar in a bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cake: Cut cake into 8 slices. Cut each of these slices into 3 strips. Line bottom of 3-quart dish with 8 cake strips. Drizzle with 1/3 of syrup and 1/2 of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd.

Cream: Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle.

Mound remaining berries in the center of dessert and serve.




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