Blueberry Lemon Summer Trifle

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Dazzle your friends and family with this elegant dessert. Made with Pamela’s Lemon Shortbread Cookies. 2006 Recipe Contest Winning Recipe by Susan B.

Blueberry Lemon Summer Trifle

Blueberry Lemon Summer Trifle


  • 2-7.25 oz boxes Pamela's Lemon Shortbread Cookies
  • 1 pint fresh blueberries or raspberries, 1 tbsp reserved
  • 1 pint heavy cream, whipped with 1 tbsp sugar
  • 1/2 cup wild blueberry syrup
  • Lemon Curd:
  • 1 cup sugar
  • 3 egg yolks
  • juice of two lemons
  • 1 tsp grated lemon rind
  • 1/2 stick butter


Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool. Set aside.

Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.

Note: Garnish with fresh mint, if desired. Scrumptious!

© Pamela's Products, Inc.

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