Raspberry Lemon Cream Shortbread Cookie Trifles

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raspberry-lemon-cream-shortbread-cookie-trifles-10 Sophie came running through the house the other day nearly screaming in excitement “Our cat had a kitten! Our cat had a KITTEN!” At 8-years-old we’ve all learned that it’s not uncommon for her to be a mistaken on matters like this so I wasn’t sure whether or not to take her seriously. How many times has she nearly been eaten alive by a spider that turned out to be a dust bunny?

raspberry-lemon-cream-shortbread-cookie-trifles-2 As it turns out though, our young cat actually did have a kitten and she’s been hiding it very well. Do you remember me telling you when we thought she was pregnant? Well, she went from being fat to looking very thin in just a few days but when we never found any kittens and we assumed she had lost them.

raspberry-lemon-cream-shortbread-cookie-trifles-3 We’re pretty sure she only has one now and oh my goodness, it. is. SO. adorable! Why are miniature things and babies so cute that it’s almost painful? The kitten is a female, she’s tiny, and she’s completely grey just like her mom. We haven’t named her yet because pet names in a house as full as ours are never chosen quickly. Haha, actually no one refers to our older cat by name, she’s just been “the cat” or “the grey one” since we got her. It’s most likely that we’ll end up doing the same thing and calling the kitten exactly that, “the kitten” or maybe “baby cat” even if we do choose a name. Oh, and now our first cat will end up being “mama cat”, super original right? We try.

raspberry-lemon-cream-shortbread-cookie-trifles-4 Okay, so aside from itty bitty animals, something else that I love in this world are raspberries! I could eat them every single day and never get tired of them, not even joking. Truth be told, I do eat them almost every day whether they’re fresh, frozen, freeze-dried or in something. That’s one of the biggest perks of living in the area we are in right now, they grow so many berries that we can have access to the freshest ones almost year-round. Obviously berries won’tgrow in the winter, even in such a mild climate as ours, so our freezer gets jammed full of frozen berries during peak season and I get very happy. In fact that reminds me I’ve got to clear it out forthis season’s fresh ones.

raspberry-lemon-cream-shortbread-cookie-trifles Right now the weather is reaching some warmer temperatures as we’re finally in Summer, but it seems to me that it’s also been raining a lot more than it did last year, bleh. I love the rain but I’m feeling a bit jipped of my necessary heat fix here, where is the hot weather? I mean, if I wanted to be cold right now I’d fly to somewhere that has snow!

raspberry-lemon-cream-shortbread-cookie-trifles-7 But there have been a very few days recently that all the boys were threatening to die of heat strokes or melt on the floor, so I’ve been trying to find some fun and fresh recipes to keep them cooled off. Because I’m a nice person like that, you know? To me, nothing says summertime like lemons and berries together in one delicious treat, and what’s better yet, if that treat includes a little sugar and mountains of whipped cream, agreed?

raspberry-lemon-cream-shortbread-cookie-trifles-8 I know that some of you are trying to clear the snow off your driveways rather than sporting your favorite flip-flops but in that case these are still a delicious sweet to make. You can use frozen berries or replace them with a different type of fruit. raspberry-lemon-cream-shortbread-cookie-trifles-5 raspberry-lemon-cream-shortbread-cookie-trifles

Raspberry Lemon Cream Shortbread Cookie Trifles

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 3 hours

Yield: 6 - 8 servings

Ingredients

    Shortbread Cookie:
  • 1 egg yolk
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 cups flour
  • Lemon Pudding:
  • 3 cups low-fat milk
  • 4 medium lemons
  • 4 egg yolks
  • 1 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 4 ounces cream cheese, softened
  • 1 1/2 teapoons vanilla extract
  • 2 tablespoons butter
  • Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 3 - 4 cups fresh raspberries
  • lemon slices and mint leaves for garnish (optional)

Instructions

    Shortbread Cookie:
  1. Preheat oven to 325 degree F (160 C) and grease an 8x8 inch or 11x7 inch glass pan with butter.
  2. Cream butter and sugar together in the bowl of a stand mixer fitted with beater. Add yolk, salt, and vanilla and mix until smooth, then add flour and mix in on low speed until combined into a smooth dough. Now press into your prepared pan in an even layer and bake for 10 to 12 minutes until the top is golden brown.
  3. Lemon Pudding:
  4. Juice and zest the lemons (you should have about 1/3 cup juice and 3 tablespoons zest) Whisk sugar, cornstarch, and salt in a medium saucepan. Stir in milk, lemon juice and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil; then remove from heat.
  5. Whisk the cream cheese in a medium mixing bowl until smooth then take about 1/2 cup hot sugar mixture and whisk it gradually in. Mix in the yolks until smooth then add the mixture back to the saucepan, return to heat, and bring back to a boil stirring constantly until thick. Remove from heat and add vanilla and butter then stir until butter is fully melted and smooth. Pour filling into a medium bowl. (If lumps have formed pour pudding through a sieve into the bowl or if pudding is smooth you can skip the sieve.) Cover with plastic wrap directly on top to prevent it from forming a film. Allow it to cool until you can handle the bowl comfortably with your hands, then place in refrigerator to chill for at least 2 hours. (If your in a rush you can put in the freezer for about an hour to chill it faster.)
  6. Whipped Cream:
  7. Pour cream into the bowl of a stand mixer fitted with whisk attachment fitted with whisk attachment and beat on high for 1 to 2 minutes until soft peaks form. Add in sugar and beat until you get fluffy stiff peaks, about 1 more minute. Chill until ready to use.
  8. Assemble:
  9. Once your pudding has cooled, use a sharp knife to cut the shortbread into small cubes. Layer your pudding, raspberries, whipped cream, and shortbread in individual glasses or one large dish. Garnish with lemon slices and mint leaves. Cover and refrigerate trifles if not serving immediately.
http://gringalicious.com/raspberry-lemon-cream-shortbread-cookie-trifles/

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Comments

  1. says

    This is gonna sound totally rude, but: I demand kitten pics! Right meow please 🙂

    Also, lemon-raspberry is one of my favorite flavor combos. These trifles are so gorgeous.

  2. Sandy says

    Tiny all gray kitten: smudge; dusty; shadow; stormy; mousemeat; delilah; critter; ashley; smokey. Now get mama cat neutered and give her a name too!

  3. says

    Oh yes please this is just what I need with the mercury pushing 40C right now. I love raspberries too more than most other berries.
    We do the same thing with out pets – the morbidly obese old cat that is on my lap right now is still referred to as kitten. I bet the baby cat is unbearably cute *insert cat emoji with heart eyes*

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