Cranberry Lemon Shortbread Trifle
I love this cranberry lemon shortbread trifle because it combines the classic holiday flavor of cranberry with a lightened up lemon pudding. Of course the buttery shortbread crust made from Walker’s gluten-free lemon ginger shortbread cookies, is the perfect base for it all.
Servings: 6 servings
Calories: 704kcal
Ingredients
- 1 box gluten-free lemon ginger Walker's Shortbread cookies
- 1 1/2 C fresh cranberries
- 1 T raw honey
- 2 C milk divided
- 2 C heavy whipping cream
- 3/4 C sugar
- 2 T butter
- 4 egg yolks
- 1/2 C sugar
- 6 T cornstarch
- juice of one large lemon
- zest of half large lemon
Instructions
- In a small sauce pan on low-medium heat, combine The fresh cranberries and raw honey
- Cook until berries start to pop and mixture is hot
- In another medium saucepan on low heat, heat 1 C milk, all the heavy cream, 3/4 C sugar and butter until milk is just slightly scalded
- In another bowl cream together egg yolks and remaining 1/2 C sugar
- Whisk egg yolk mixture into the hot cream saucepan
- Allow that to cook stirring frequently, until it starts to thicken *Make sure the heat is very low
- Mix reserved 1 C milk and corn starch together
- Slowly whisk the cornstarch into the hot cream sauce pan mixture
- Whisking constantly, making sure to blend the bottom and sides, continue cooking until mixture is a thick pudding
- Whisk in the zest of half a large lemon and juice of one large lemon making sure not to let any seeds fall in
- Meanwhile, crush two cookies per trifle dish and place in the bottom
- Top each with a generous amount of lemon pudding until the trifle cup is filled
- Top each with cranberry honey compote and serve warm or cover with plastic wrap and refrigerate for four hours if you'd like to serve it cold
Nutrition
Calories: 704kcal | Carbohydrates: 78g | Protein: 7g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 276mg | Sodium: 181mg | Potassium: 213mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1605IU | Vitamin C: 9.7mg | Calcium: 163mg | Iron: 0.5mg