Lemon Raspberry Trifle

Lemon Cake Mix prepared according to directions or your own favorite recipe.
Cool and break into bite sized pieces

Lemon Curd Recipe (or purchase)

3 lemons
1 1/2 cups sugar
1/4-pound unsalted butter, 1 stick at room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Using a vegetable peeler, remove the zest of 3 lemons. Avoiding the white pith when possible. Place lemon zest in a food processor fitted with the steel blade. Add the sugar and pulse. Zest should be minced and mixed into the sugar. Juice the lemons. Pour lemon juice and salt into a 2 qt. saucepan. Add the zest mixture.

In a separate bowl, using an electric mixer. cream together the butter and sugar. Add the eggs, 1 at a time, beat well after each addition. Mixture should be well combined. Add the butter mixture to the saucepan and cook over very low heat until thickened. It will take about 10 minutes. Stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove the pan from the heat and cool or refrigerate. Lemon curd can be stored in the refrigerator up to one week. Adapted from Ina Garten, the Food Network.

Dessert can be made in individual cups or layered in a large bowl.

Spoon lemon curd into serving dishes. Top with pieces of cake. Spoon over a little more of the lemon curd.

This can be done an hour or so before serving. When ready to serve top with fresh sliced raspberries and sweetened whipped cream.