Lemon Curd and Blueberry Trifle

• 1 1/3 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
• 2/3 cup fresh lemon juice
• 1 tablespoon grated lemon peel
• 1/8 teaspoon salt
• 5 large eggs, beaten to blend
• 1 cup water
• 1 cup sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon (packed) grated lemon peel
• 1 8-ounce package cream cheese, room temperature
• 3/4 cup sugar
• 2 1/4 cups chilled heavy whipping cream
• 1/4 teaspoon vanilla extract
• 3 1/2-pint containers fresh blueberries
• 1 12-ounce purchased pound cake, cut into 1-inch cubes

1. Combine first 5 ingredients in heavy medium saucepan.
2. Stir over medium heat until butter melts and sugar dissolves.
3. Remove from heat.
4. Gradually whisk in eggs.
5. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil).
6. Strain curd through sieve into bowl.
7. Press plastic wrap directly onto surface of curd; chill overnight.
8. Combine all ingredients in small saucepan.
9. Bring to boil, stirring until sugar dissolves.
10. Reduce heat and simmer 5 minutes.
11. Cool.
12. Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth.
13. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form.
14. Fold whipped cream into cream cheese mixture in 2 additions.
15. Puree 1 container blueberries and 1/4 cup lemon syrup in processor.
16. Transfer to medium bowl.
17. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms.
18. Reserve remaining blueberries for garnish.
19. Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish.
20. Drizzle with 7 tablespoons lemon syrup.
21. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish.
22. Spoon half of blueberry puree over; spread to sides of dish.
23. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish.
24. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd.
25. Spread remaining cream cheese filling over.
26. Sprinkle with reserved blueberries.
27. Cover and chill overnight.
28. (Can be made 2 days ahead.
29. Keep refrigerated.)
30. Spoon trifle into dessert dishes.

sugar, unsalted butter, lemon juice, salt, eggs, water, sugar, lemon juice, cream cheese, sugar, chilled heavy whipping cream, vanilla, blueberries, cake

Taken from www.epicurious.com/recipes/food/views/lemon-curd-and-blueberry-trifle-108465 (may not work)