Strawberry Lemon Curd Trifle

Strawberry Lemon Curd Trifle is a light and healthy dessert for Mother’s Day. Enjoy the delicious flavors of custard, curd and cake in one.

Loved the flavors of this trifle! Strawberry Lemon Curd Trifle Low Calorie, Low Fat, Healthy Dessert

Trifle has been part of my life for a long time. I have so many holiday memories where we ate trifle for dessert. Some were hot, some were cold but they all included Bird’s Custard. If you aren’t familiar with Bird’s Custard, it is a custard manufactured in England. I can find the powder in my local grocery store, thank goodness. It is the most fabulous custard I’ve ever had. I could eat it by the spoonful. We lived in England when I was a child and I fondly remember eating it. Often a school lunch would include dessert with this custard. Yum! Just thinking about it makes me hungry.

A couple of years ago I started making lemon curd. I had thought it was so difficult but it really isn’t. Once I got lemon down, I started playing with flavors and developed strawberry lemon curd. Since it was around July 4th, I, of course, added it to the trifle I was making for a barbecue. It was so good. Let’s just say I didn’t just see fireworks in the air, there were fireworks of flavor explosions in my mouth too. The curd and the custard are fantastic partners. The great thing about a trifle is that you can pretty much throw in any fruit and any cake. That is what I did that July 4th so I had no measurements to give you a recipe. Quite frankly, I forgot about it. We didn’t have our usual July 4th party last year, too much stress with my hubby.


Loved the flavors of this trifle! Strawberry Lemon Curd Trifle Low Calorie, Low Fat, Healthy Dessert

When I was making lemon curd for Meyer Lemon Angel Food Cake with Lemon Curd, I remembered the strawberry lemon curd and how delectable it was. Mother’s Day seemed like a good time to pull it out. I changed up the recipe a little and made adorable individual trifles. I have always wanted to have a “mini” party, mini as in everything being in individual serving sizes and cute little cups. So, I have collected quite a few of them. It was so fun to pull them out and make this itty bitty Strawberry Lemon Curd Trifles. They looked so cute. I’m so happy!

You don’t have to make individual ones. Feel free to make one big trifle. All the layers will still look so pretty in a trifle bowl. Part of the fun of a trifle, is making those gorgeous colorful layers and letting it all meld together in one incredible bite. Start making family memories of your own this Strawberry Lemon Curd Trifle. Once you make it, everyone will ask for it again and again.


If you want to be sure to see Food Done Light’s next recipe, Ham & Asparagus Crepes Benedict, subscribe by email below. You won’t want to miss it.

Follow me on Pinterest Christie@Food Done Light

Loved the flavors of this trifle! Strawberry Lemon Curd Trifle Low Calorie, Low Fat, Healthy Dessert

Yields 10 servings

Strawberry Lemon Trifle

3 hr, 30 Prep Time

25 minCook Time

3 hr, 55 Total Time

Save RecipeSave Recipe


    For Curd:
  • 1 to 1 1/4 cups sliced strawberries
  • 3 tbsp. fresh lemon juice
  • 6 tbsp. unsalted butter, at room temperature
  • ½ cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • ½ tsp. lemon zest
  • 1 serving of Bird’s Custard or 1 box vanilla pudding made with refrigerated pure coconut milk, soy milk or 2% fat milk
  • 30 Lady fingers
  • 1 1/2 cup sliced Strawberries
  • 1 ¼ cups Lite cool whip, defrosted


    For Curd:
  1. Puree strawberries in a food processor or blender. You need ½ cup of puree. Pour into a medium bowl and stir in lemon juice.
  2. In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes.
  3. Slowly add the whole eggs and egg yolks. Beat for 1 minute. Mix in the strawberry lemon mixture. – DON’T PANIC - The mixture will look curdled.
  4. In a medium heavy bottomed pan (unreactive), cook the mixture over low heat until it looks smooth.
  5. Increase the heat to medium and cook, stirring continuously, until the mixture thickens about 10 minutes. The mixture should leave a line on the back of a wooden spoon and will be 170° on an instant read thermometer. DON’T LET THE MIXTURE BOIL.
  6. Remove the curd from the heat and add in the lemon zest.
  7. Transfer curd to a bowl and press plastic wrap directly on top of the curd so a crust will not form.
  8. Chill in the refrigerator for at least 3 hours.
  9. Putting it together:
  10. Using either a large trifle bowl or small bowls, layer 30 fingers on the bottom.
  11. Then spoon in the curd, then the custard.
  12. Top with sliced strawberries and cool whip.

Happy Healthy Eating,


Here are some more Mother’s Day recipes you may like:

Hot Swiss Peach Trifle Food Done Light #trifle #easterdessert #custard
Hot Swiss Peach Trifle

Tender banana cake with flecks of pineapple and pecans adorned by a vanilla glaze

Tender banana cake with flecks of pineapple and pecans adorned by a vanilla glaze

Hummingbird Cake

Meyer Lemon Angel Food Cake with Meyer Lemon Curd



  1. Strawberry & Lemon is one of my favorite flavor combinations!
  2. This is beautiful! And so springy!
  3. Yummy! Perfect for Mother's Day!
  4. Ginny McMeans says
    I just love lemon desserts!!! Thanks for the recipe!

Speak Your Mind