Meyer Lemon Blueberry Trifle

This Meyer Lemon Blueberry Trifle is so good, you’ll want to keep it all to yourself!  But rest assured, there’s enough for everyone!

Use a trifle dish, a large, clear bowl, or a medium-sized clear Pyrex pan to show off the gorgeous layers.  In the casserole dish, you may only get 1 layer.  The trifle dish will give you 3!

Feel free to substitute store-bought jam along with fresh blueberries for the Fruit sauce (See Note 1).  Store-bought lemon curd is ok, too – try to find Meyer Lemon Curd if you can.  But the homemade lemon curd is amazing!

  • Author: Laura
  • Prep Time: 60
  • Total Time: 60 min, plus refrigeration
  • Yield: 12-16 serrvings 1x
  • Category: Desserts



For the Lemon Curd:

  • 3 lg eggs
  • 3 lg egg yolks
  • 1 c Granulated sugar
  • 3/4 c Fresh Meyer Lemon juice (about 67 Meyer Lemons)
  • 4 T cold butter, cut into 1/2” pieces

For the Mascarpone Whipped Cream

  • 2 c Cold Whipping Cream
  • 16 oz. Mascarpone Cheese (can subsitute Cream Cheese), room temp
  • 1 c Confectioners’ sugar
  • 1 t grated Lemon Zest (from the Meyer lemons, preferably)

For the Blueberry Sauce (See Note 1)

  • 2 c Fresh Blueberries
  • 1/4 c Sugar
  • 1/2 c Fruit juice (apple or grape preferred), divided
  • 1 t lemon juice
  • 2 T cornstarch
  • 17oz. Package Lady Fingers (also known as savoiardi)


Make the Lemon Curd

  1. Whisk the eggs, yolks, and sugar in a medium metal or glass bowl until blended.  Add the lemon juice.
  2. Place over a saucepan of water that is simmering to low boiling.  Whisk the mixture frequently, being careful not to let it boil, for about 7-8 minutes, until it is about the thickness of a creamy salad dressing.
  3. Pass the lemon curd through a strainer into a medium-sized bowl. Add the butter, stirring until it is melted.  Top with plastic wrap placed on the surface of the curd.  Let it cool a bit, then refrigerate until ready to use.

Make the Blueberry Sauce

  1. Into a small saucepan, place the blueberries (reserving a handful for garnish), sugar, 6 T of the fruit juice, and lemon juice. Heat on medium-low until boiling. Simmer 5-10 minutes.
  2. Mix together the remaining fruit juice and the cornstarch.  Pour into the simmering fruit sauce.  Stir until thickened.  Remove to a bowl and cool to room temperature.

Make the Mascarpone Cream

  1. Using a handheld or stand mixer, whip the cream until it is almost stiff.  Set aside.
  2. In a large bowl, place the mascarpone cheese, sift in the confectioners’ sugar, and whip until smooth.  Then beat in 1/3 of the whipped cream.
  3. Using a large, flat spatula, fold in the rest of the whipped cream and the lemon zest until incorporated. Refrigerate until you are ready to asssemble the trifle.

Assemble the Trifle

  1. Into a trifle dish, layer 1/3 of the lady fingers, breaking them into smaller pieces if necessary. Add a layer of fruit sauce, followed by a layer of lemon curd, then a layer of mascarpone cream. Repeat this layering twice more until bowl is full. Garnish and refrigerate at least 4 hours, preferably overnight.


  1. To make fruit sauce using jam, heat an 8 oz. jar of blueberry (or raspberry or cherry) jam or jelly and pour over the fresh blueberries.  Add 1 tsp lemon juice. Mix and let cool.


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