Blueberry Lemon Summer Trifle

I couldn't be prouder than I am of this win with Pamela's fine products (which I've purchased for many years simply because they are so GOOD- especially the Lemon Shortbread Cookies featured in this trifle!

The personal letter is one of my most treasured possessions, & one reason I've had the confidence to go on to win many other recipe contests; but Pamela's will always be my favorite!

Dazzle your friends and family with this elegant dessert.

2006 Recipe Contest Winning Recipe
by Susan B.

Ingredients

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

Directions

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!