Making the Lemon Curd:

• Prepare the double boiler: Fill a medium saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, ensuring it doesn’t touch the water.

• Whisk egg yolks and sugar: In the heatproof bowl, whisk together egg yolks and sugar until smooth.

• Add lemon juice and zest: Stir in the lemon juice and optional lemon zest.

• Cook the curd: Stir the mixture constantly over simmering water until it thickens and reaches 170°F (77°C). The curd should coat the back of a spoon.

• Finish the curd: Remove from heat and whisk in the cubed butter until smooth. Let the curd cool to room temperature.

Making the Whipped Cream:

• Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

• Add lemon zest: If desired, fold in 1 tablespoon of lemon zest for extra citrus flavor.

Assembling the Trifle:

• Layer the ingredients: In a large trifle dish or individual serving glasses, start with a layer of sliced pound cake.

• Add lemon curd: Spoon or drizzle a layer of lemon curd over the cake.

• Top with whipped cream: Add a generous layer of whipped cream over the lemon curd.

• Repeat the layers: Continue layering cake, lemon curd, and whipped cream until all ingredients are used, finishing with whipped cream on top.

• Chill the trifle: Refrigerate for at least 2 hours or overnight for the best flavor.

Garnishing:

• Top with fresh berries: Garnish with fresh berries, extra lemon zest, or mint leaves for a pop of color and extra flavor.