Lemon Pudding Trifle With Fresh Berries

I am dreaming of days by the pool, some deep porch sitting, glasses of sweet tea, and summer vacation.  Not even going to lie a little bit and tell you that finishing these last few weeks of school isn’t a complete and total drudgery.  In my whiniest voice, I say…”Why can’t this year be over yet?”

To help increase my excitement for summer, I went to my happy place,  A.K.A my kitchen, and whipped up the perfect summer sweet treat.  This lemon trifle with fresh berries can be easily transported pool side or can take a place of honor on your next BBQ buffet table.

Your kids and guests are going to LOVE this and so are you because it is ridiculously easy to make.  Ready to take a peek at how to put it all together and for some tips to make it even faster??  Let’s go!

Step 1:  The Pudding

The first step to this trifle begins with the lemon pudding.  If you can give your pot 5 minutes of your undivided attention, you will have a pudding that tastes so much better than store bought.  (Even better, is that you will actually know what’s actually in your pudding!)

Homemade pudding has gotten a bad rep for being difficult or complicated.  I am here to say FALSE.

It’s categorically  untrue.

The hardest part of making pudding is in separating the yolk from the white and not getting distracted once you have your pot on the heat.  I have faith that you can accomplish both of those tasks!!!!  No matter what flavor pudding you desire to make, they are all going to use some variation of the same ingredients; eggs, milk, cornstarch, sugar, salt, and flavorings.

In a saucepan, with the heat OFF, combine together the sugar, salt, and cornstarch.  Next add in your milk and whisk to help the cornstarch, sugar, and salt dissolve.  Once your mixture appears smooth, then you can turn your heat on low.  While your ingredients are still warming up, add in your lemon zest and egg yolks.  Whisk to incorporate all of the ingredients together.

Now we are ready to bump the heat up to medium/high.  Standing over your pot, whisk and stir constantly while the mixture thickens.  Don’t stop!  Once your mixture can coat the back of a spoon and hold it position when you run your finger down the middle, your pudding is set.  Turn the heat off and add in your flavorings (for our recipe, we are adding in a pat of butter, lemon essential oil (you could totally use lemon juice), and a little vanilla extract.  Cover the whole top layer of the pudding with cling wrap (make sure it is directly on the pudding layer, not just over the bowl).  This will protect your pudding from getting a slimy top layer while it cools.  Set the pudding in the refrigerator for an hour or two to cool completely before assembling your trifle.

Step 2: The Cake

Part of what make this dessert a trifle, is the layers of cubed cake in between the layers of pudding and cream.  If you needed a dessert in a pinch and didn’t want to make a cake from scratch, angel food cake or pound cake would both make excellent options for the cake layer.  Unfortunately, both of those options have gluten, so I whipped together my favorite white cake for my cake layer.

Whatever cake you choose for your trifle, cut it into cubes and set aside until it is time to build the layers.

Step 3: Prepare The Berries

Blackberries, raspberries, strawberries, and blueberries will all work deliciously with the flavors in this dish.  Prepare the berries by washing and drying them.  If using strawberries slice them up.

Step 4: Building The Layers

In a trifle bowl or if you don’t have one, a larger glass bowl (so you can see all your layers), begin with a layer of cake cubes on the bottom of the bowl.  Follow the cake cubes with a layer of pudding, a layer of berries, and a layer of cool whip.  Repeat your building until all of your supplies have disappeared and your bowl is beautifully layered with flavors and textures.

That is it!  Not hard or intimidating.  This is easy entertaining at its finest.  To make these for poolside or for quick treat for the kids, I make them up in these little plastic disposable cups. (Amazon sells them and they are so helpful for a variety of snacks on the go.  Click the picture to check them out)

That is it for this lemon trifle with berries, but let’s brain storm some other flavor combinations we could make for the same type of treat.  Tell me your idea’s and they just may show up on a blog near you!!!!!

Lemon Pudding Trifle With Mixed Berries

Prep Time: 15 mins
Cook Time: 5 mins

Ingredients

  • To Make The Pudding:
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 1/2 Cup Milk
  • 3 large egg yolks, lightly beaten
  • A pinch of Salt
  • 6-10 Drops of Lemon Essential Oil or 1/2 cup fresh lemon juice
  • 2 tablespoons butter
  • To Make the Trifle:
  • 6 Cups Cubed Cake Pieces
  • 4 Cups Mixed Berries
  • 1 (16 oz.) Container Cool Whip

Directions:

  1. In a saucepan, with the heat OFF, combine together the sugar, salt, and cornstarch.
  2. Add in your milk and whisk to help the cornstarch, sugar, and salt dissolve.
  3. Once your mixture appears smooth, then you can turn your heat on low. While your ingredients are still warming up, add in your lemon zest and egg yolks. Whisk to incorporate all of the ingredients together.
  4. bump the heat up to medium/high. Standing over your pot, whisk and stir constantly while the mixture thickens. Don't stop! Once your mixture can coat the back of a spoon and hold it position when you run your finger down the middle, your pudding is set.
  5. Turn the heat off and add in your flavorings (for our recipe, we are adding in a pat of butter, lemon essential oil (you could totally use lemon juice)
  6. Cover the whole top layer of the pudding with cling wrap (make sure it is directly on the pudding layer, not just over the bowl). Allow to cool in the refrigerator for 2-3 hours before assembling your trifle.
  7. In a trifle bowl or if you don't have one, a larger glass bowl (so you can see all your layers), begin with a layer of cake cubes on the bottom of the bowl. Follow the cake cubes with a layer of pudding, a layer of berries, and a layer of cool whip. Repeat your building until all of your supplies have disappeared and your bowl is beautifully layered with flavors and textures.

Recipe Notes:

Store leftover trifle in the refrigerator.

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