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Meyer lemon trifle cake

Time 1 hour 20 minutes
Yields Serves 12 to 14
Meyer lemon trifle cake

Lemon curd

1

In a saucepan, combine the lemon juice, butter and one-half cup sugar over medium heat.

2

Whisk together the remaining sugar and the cornstarch. Add the eggs and whisk until smooth.

3

When the lemon juice mixture comes to a boil, remove it from the heat and slowly pour it into the egg mixture, whisking constantly, until fully incorporated.

4

Return the mixture to the saucepan and whisk vigorously over medium heat until thickened, about 4 minutes.

5

Strain the curd through a fine mesh strainer into another bowl and cool by placing it in a larger bowl filled with ice cubes and water. Set aside. (Makes 2 1/2 cups.)

Pistachio-citrus cake

1

In large bowl, whisk together the eggs and sugar until light and frothy. Slowly pour in the olive oil and orange juice and continue to whisk until incorporated.

2

Sift together the flour, baking powder and salt. Add the pistachios to the flour mixture, then gently fold the pistachio-flour mixture into the batter.

3

Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven until a toothpick inserted into the center of the cake comes out clean, about 35 to 40 minutes.

4

Remove the cake from the oven and let it cool on a rack to room temperature. When it’s cool, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or layers of cake. Place wax paper between the two layers and set aside.

Assembly

1

Line a 9-inch springform pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the springform pan.

2

In a large bowl, fold the whipped cream into the lemon curd.

3

Spoon one-fourth of the lemon-cream mixture evenly over the cake layer. Distribute half the berries evenly over the lemon-cream layer. Spread another one-fourth of the lemon-cream mixture over the fruit and place the second cake layer on top, pressing it gently so that it sits evenly. Spread the second layer with lemon-cream mixture and fruit.

4

Spread the remaining lemon-cream mixture over the top.

5

Refrigerate the Meyer lemon trifle cake for two to three hours or overnight to set.

If Meyer lemons are not available, you may substitute regular lemons.

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