PREPARATION:

1. In a mixing bowl, combine fruits, sugar and the juice of 1 lemon. Let stand for 15 minutes to allow syrup to develop.
2. In a large, heavy bottomed, non-reactive saucepan, combine the egg yolks and sugar and whisk until well blended. Add the remaining lemon juice and cook over medium low heat, stirring constantly, until mixture thickens and coats the back of a spoon. (It should resemble hollandaise sauce.) Do not allow the mixture to boil. Remove from the heat and slowly incorporate the butter, a little at a time. Strain the mixture through a fine mesh sieve into a bowl; cover with plastic wrap and refrigerate until ready to use.

To Assemble Trifle:

1. Line a glass trifle bowl or glass bowl with pieces of the pound food cake. Drizzle the cake with the fruit syrup, spoon some of the lemon curd over the cake and then layer with berries. Repeat the layers until all ingredients are used. The top layer should be all berries. Chill before serving. Garnish with whipped cream if desired.

   This recipe was featured on the Emeril to the Rescue Episode of Emeril Green.