3 cups fresh blueberries, divided 2 cans (15-3/4 ounces each) lemon pie filling 2 cups (8 ounces) lemon yogurt 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes 1 carton (8 ounces) frozen whipped topping, thawed Lemon slices and fresh mint, optional
In a large saucepan, combine 2 cups sugar, cornstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine. Cook over medium heat, stirring often, until mixture thickens, 15 to 20 minutes. Remove from heat.
Lemon Trifle from Katie Hrubec Schmeltzer | Epicurean Mom Blog Ingredients: 15-20 ladyfinger biscuits (french) 3/4 cup dessert wine, such as cream sherry (for non-alcoholic use lemonade) 2 cups heavy cream 2 tablespoons confectioners' sugar 11/2 cup lemon curd (homemade or store bought), plus more for garnish if needed 2 tablespoons lemon rind, grated for garnish