Lemon Berry Trifle

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Lemon Berry Trifle Lemon Berry Trifle Recipe Courtesy of

Servings: Makes 10 to 12 servings
Difficulty: Easy

Ingredients Add to grocery list

2 (24.2-ounce) tubs ready-to-eat cheesecake filling
1⁄4 cup lemon curd
6 cups vanilla wafer crumbs
6 cups mixed fresh berries


In a large bowl, combine cheesecake filling and lemon curd. Spread 21⁄3 cups cheesecake mixture on the bottom of a 31⁄2-quart trifle bowl. Sprinkle with 2 cups crumbs. Top with 2 cups mixed berries. Repeat
layers twice, ending with berries. Cover and chill, or serve immediately.

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By virginia on May 10, 2013


Lemon Curd Ingredients 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt Directions Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

By Tony Donnaruma on December 16, 2012


Just reading this recipe made my taste buds tingle! I am 11 in Africa and when i read this recipe i did not know what "lemon curd" is. Sooo i tried to make it without the lemon curd and it backfired. Paula please help, i dont know what that is and where i can get since i am in Africa and by the way i LOVE Paula Deen and to me she is such an inspiration with her weight-loss. Keep it up!:D Love Tasha

By Tasha on August 09, 2012

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