This is one of the best “fancy” dessert for spring and summer. Making the curd in the microwave also makes it incredibly easy. Any lefover curd can be used to spruce up waffles or biscuits. Lemon Curd Ingredients: 6 lemons (zest and 1 cup juice) 1/2 cup butter, softened 2 cups sugar 4 eggs Directions: Grate zest from lemons for 2 Tablespoons of zest. Cut lemons in half; sqeeze juice to equal 1 cup. Beat butter and sugar at medium speed until blended. Add eggs, one at a time, beating just until blended. Gradually add lemon juice, at low speed. Stir in zest (the mixture will look curdled). Transfer to a 3 quart microwave-safe bowl. Microwave at high for 5 minutes, stirring at 1 minute intervals. Microwave stirring at 30 second intervals, 1-2 minutes more or until mixture thickens, it will coat the back of a spoon and mound slightly when stirred. Place plastic wrap directly on the surface of curd and chill 4 hours. Trifle Ingredients: 8 oz mascarpone cheese 1/2 cup sugar 2 teaspoons vanilla extract 2 packages ladyfingers or a store bought pound cake Lemon Curd Assorted fresh berries Directions: Stir together the first three ingredients Beat whipping cream at medium speed until soft peaks form, fold into cheese mixture. If using ladyfingers cut in half lengthwise, if using pound cake cube into 1/2 inch squares. Layer in individual bowls staring with the curd, then the cake, then the cheese mixture. Top with berries. Michele Tracey, Food Editor