Berry, Lemon Trifle

6 large egg yolks
3/4 cup sugar
5 lemons, zested and juiced
1/2 coconut oil
fresh strawberries
fresh blueberries
fresh blackberries
fresh raspberries
2 cups homemade whipped cream
1 prepared yellow cake or pound cake, sliced into chunks (I use a gluten free mix from Safeway)

Homemade Whipped Cream

2 tablespoons powdered sugar
2 cups heavy whipping cream
1 teaspoon vanilla
Whip until it makes a peak (I use my KitchenAid stand mixer for this)

Directions:

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. Combine the custard and the whipped cream. Layer the cake, berries, and whipped cream until you reach the top of the bowl.

As you can see, I often make this for our birthday celebrations haha :) And a BIG THANKS to my friend Jessica who introduced me to trifle (and this recipe) a few years ago, because now I'm obsessed!