Mini Lemon-Blueberry Pie Trifles with Pastry Cream
Mother's Day

Mini Lemon-Blueberry Pie Trifles

with Pastry Cream

40 MIN
$26.99 6-8 Servings
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Vegetarian
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From the Test Kitchen

These bright, sweet trifles are the perfect springtime treat! You'll layer lemon curd, flaky pie crust, and pastry cream with macerated fresh blueberries and blueberry jam for a delightful mix of textures and flavors in each bite.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Mini Lemon-Blueberry Pie Trifles with Pastry Cream
Title
  • 1 cup Lemon Curd
  • 1 Pie Crust
  • 1 Lemon
  • 6 oz Blueberries
  • 1 cup Classic Pastry Cream
  • 2 oz Blueberry Bourbon Spread
step-by-step
instructions
Dock & bake the pie crust
1 Dock & bake the pie crust

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let cool to room temperature. Once cooled, crumble the pie crust into small pieces.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. In a bowl, combine the blueberries and the juice of 2 lemon wedges (you will have extra). Set aside to macerate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the pastry cream, lemon zest, and 2 teaspoons of water; whisk to thoroughly combine.

Assemble the trifle & serve your dish
3 Assemble the trifle & serve your dish

In individual serving glasses (or a large trifle dish), evenly layer half of the lemon curd, then 1/3 of the pie crust crumbles, then half of the pastry cream, then the macerated blueberries (including any liquid) in an even layer. Repeat the layering process with the remaining lemon curd, half the remaining pie crust crumbles, and remaining pastry cream. Top with the blueberry spread; gently spread into an even layer. Cover with foil or plastic wrap and refrigerate at least 2 hours, or up to a day in advance. When ready to serve, garnish the finished trifles with the remaining pie crust crumbles. Enjoy!

Tips from Home Chefs

Mini Lemon-Blueberry Pie Trifles

Dock & bake the pie crust
1 Dock & bake the pie crust

Place an oven rack in the center of the oven, then preheat to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let cool to room temperature. Once cooled, crumble the pie crust into small pieces.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. In a bowl, combine the blueberries and the juice of 2 lemon wedges (you will have extra). Set aside to macerate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the pastry cream, lemon zest, and 2 teaspoons of water; whisk to thoroughly combine.

Prepare the remaining ingredients
Assemble the trifle & serve your dish
3 Assemble the trifle & serve your dish

In individual serving glasses (or a large trifle dish), evenly layer half of the lemon curd, then 1/3 of the pie crust crumbles, then half of the pastry cream, then the macerated blueberries (including any liquid) in an even layer. Repeat the layering process with the remaining lemon curd, half the remaining pie crust crumbles, and remaining pastry cream. Top with the blueberry spread; gently spread into an even layer. Cover with foil or plastic wrap and refrigerate at least 2 hours, or up to a day in advance. When ready to serve, garnish the finished trifles with the remaining pie crust crumbles. Enjoy!

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