When we think of classic Springy desserts we automatically think of something light, refreshing and fruity. We wanted to create a delicious and simple recipe that encompassed all of those elements and more. These Lemon Blueberry Easter Trifles are the quintessential after dinner dessert. With tangy lemon custard, fresh sugared blueberries and a hint of texture from a shortbread style cookie these tiny trifles are the perfect addition to your Easter brunch!
- Custard Mix
- Milk
- Sugar
- Shortbread Cookies
- Fresh Blueberries
- Simple Syrup
Start by making the custard per the directions on the back of the packaging. Our brand called for sugar and milk.
Next, place the shortbread cookies into a plastic bag and crush them into fine crumbs with the back of a spoon.
Place blueberries into a bowl and add simple syrup and granulated sugar to coat the berries well.
Set out as many pedestal jars as you require. Fill a layer at the bottom of each pedestal cup with the crushed cookie crumbs.
Next add a couple of teaspoons worth of the lemon custard to the pedestal cup on top of the cookie layer.
Now, place the sugared berries on top of the lemon custard and replace the lid of the pedestal cup.
Lastly, display your Lemon and Blueberry Trifles on a wooden tray and serve with copper cutlery at your Blue and Copper Easter Brunch!