7 – 8 servings
Can be made 2 days ahead. Keep refrigerated.
Lemon Curd
1 1/3 cups sugar
3/4 cup butter, cut into 1/2″ cubes
2/3 cup fresh lemon juice (or more, even doubled (2021))
1/8 tsp. salt
5 large eggs, beaten to blend (if making a half recipe, 2 eggs is fine)
Combine first 4 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk into eggs. Place back in the pan and whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
Lemon Syrup
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tbsp. (packed) grated lemon peel
Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
Filling
8 ounces cream cheese, at room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 tsp. vanilla extract
Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
Fruit
3 1/2-pint containers (3 cups) fresh blueberries
Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
Cake
1 angel food cake or 1 pound cake, torn in small pieces (16 ounces angel food)
- Arrange 1/3 of cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish.
- Drizzle with 7 tablespoons lemon syrup.
- Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish.
- Spoon half of blueberry puree over; spread to sides of dish.
- Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish.
- 1/3 of cake cubes
- 7 tablespoons lemon syrup
- 1/3 of cream cheese filling
- Remaining blueberry puree
- Remaining cake cubes
- 7 tablespoons lemon syrup
- Remaining lemon curd.
- Spread remaining cream cheese filling over.
- Sprinkle with reserved blueberries.
Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)