Lemon Icebox Trifle
The perfect summer dessert, laced with tangy and bright lemon curd.
Lemon Icebox Trifle
Prep time: 30 minutes. Inactive Prep: 4 hours. Cook time: 20 minutes. Yields: 16 servings.
1 bar (8oz) cream cheese
1/2 cup powdered sugar
3 cups heavy cream
1 tsp vanilla extract
2 tsp lemon zest
1/2 tsp salt
2-3 packages vanilla cream sandwich cookies (need about 64 cookies)
1/2 cup orange juice
2 oz Cointreau (orange liqueur)
1 1/2 cups lemon curd (see recipe below)
Lemon Curd (Makes 2 cups)
2/3 cup sugar
4 x-large egg yolks or 5 large egg yolks
1 stick + 2 tbsp butter, cut into small pieces
2/3 cup lemon juice
2 tsps zest
1/4 tsp salt
First prepare the lemon curd. In a water bath over high heat, or a small saucepan over low heat, whisk together the juice, zest, and sugar.
Whisk in the yolks and add the the butter in batches, whisking until absorbed. If using a water bath, this will take about 20 minutes.
If over direct heat, make sure the flame is low and that you whisk constantly, so as not to scorch or curdle the egg. This method will take about 10 minutes. If you start to smell eggs or see lumps, you've gone too far and will need to start again.
Cook over the flame until the mixture coats the back of a spoon. You should be able to run your finger down the back of the spoon, and it should leave a trail that does not fill in with curd.
Refrigerate the curd for 3-4 hours until thick and cold.
Assemble the trifle. In a large bowl, combine the cream cheese, zest, powdered sugar, and 1 tablespoon of Cointreau. Whisk together until combined.
Add the heavy cream, vanilla, and salt and whip until fluffy, being careful not to overwhip.
Combine the remaining Cointreau with the orange juice in a shallow bowl, and dip each sandwich cookie into this mixture to soften slightly.
Line the bottom of a 12x20" full aluminum tray with the soaked cookies.
Next, layer half the cream onto the cookies. Dollop half the cooled curd on top of the cream and swirl with a butter knife.
Repeat with the remaining cookies, cream and curd, creating the swirl pattern on top. Refrigerate until ready to serve.