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By March 18, 2022 May 13th, 2022 No Comments

Lemon Love

Story and Photos by Meda Kessler

A special dessert for any occasion

The break room at Central Animal Hospital is small and not really a room at all but an area with a table, a few chairs and a fridge. Dr. Sue Hultman and her employees at the veterinary clinic off University Drive stay busy, so downtime is rare. But on holidays, special occasions and whenever Hultman gets the urge to cook, that table is filled with something homemade and delicious. The Crestwood resident especially loves to bake. Her Lemon Berry Trifle gets a unanimous thumbs-up from her staff. “I always make something special for birthdays,” says Hultman. “I’ve made this a few times, and it’s always gone by the end of the day. Using a store-bought lemon pound cake or an angel food cake works great, but make the lemon curd from scratch.”

Lemon Berry Trifle

Serves 8 to 10

1 lemon pound cake (9-by-5 loaf) or angel food cake (homemade or store-bought) Berries (a mix of blueberries, strawberries and raspberries), about 5 cups total

Lemon curd

  • 4 large egg yolks
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, softened

Whipped cream

  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Lemon cheesecake filling

  • 8 ounces full-fat cream cheese at room temperature
  • 1 cup lemon curd
  • ½ teaspoon
  • vanilla extract