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Lemon Strawberry Trifle Recipe from Liberty Tree Tavern


3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1oz. Whipped Cream


In the Liberty Tree Mug. Place 1½ oz. of Lemon Curd on the bottom of the mug. Then place 1½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.

Lemon Curd

12 each Large Eggs
½ cup Orange Juice
1/2 cup Fresh Lemon Juice
3 cups Sugar
16 tbsp. Butter
1 qt. Whipping cream

In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.

Lemon Pound Cake

5 ½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 tbsp. Lemon extract

Mix ¾ of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.



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