Comments on: Lemon Berry Trifle

By: The Deen Team

The Deen Team — Mon, 06 Jul 2020 18:43:39 +0000

In reply to .

Yes, you can certainly make your own, but the filling Paula used can be found in the dairy section next to the cream cheese. Enjoy!

By:

Sat, 04 Jul 2020 18:36:11 +0000

Where can I find the cheesecake filling? Will a made from scratch filling hold up as well?

By: virginia

virginia — Sat, 11 May 2013 00:03:25 +0000

I ENJOY YOUR RECIPES

By: Tony Donnaruma

Tony Donnaruma — Mon, 17 Dec 2012 06:45:48 +0000

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: Tasha

Tasha — Thu, 09 Aug 2012 15:17:29 +0000

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