Trifles in a Jar in Honor of One Month Of Junior High Foodie!!

Wow. One month. That was quick.
Hmm. I decided to hold off on the post I had planned for today, (which is a surprise when it comes ;D) and I decided I needed to make something for this occasion.
My thought process:
Part of My brain: Hmm, What should I make? 
Another part :Something for a celebration? 
First part: Like Cupcakes?! 
Second part: Nahhh, Its not my blogs birthday YET.  
First part:Oh, how about a trifle?
Second part: Yesh, but thats not IRRESISTIBLE…
First part: Yesh, BUT PUTTING THEM IN MASON JARS IS!!!
I was really happy then. 
Trifles in a Jar:
Ingredients:
12 tbsp butter
1 cup sugar
1 cup fresh lemon juice
6 eggs
1 store-bought angel food cake, torn into chunks
1 pint strawberries, quartered
16 oz heavy whipping cream
2 tbsp powdered sugar
Procedure:
Lemon Curd:
Melt your butter in a medium saucepan over medium low heat.
Once melted, whisk in the lemon juice and sugar.
Whisk in each egg one at a time. Once all eggs are added, whisk vigorously for about 6 minutes, or until thickened. It should be able to coat a wooden spoon. Keep the heat at medium low.
Once thickened, pass through a fine mesh strainer to catch any bits of egg that may have cooked.

Cover with plastic wrap and press the plastic up against the curd itself, so no yucky skin forms. Chill for at least one hour, and keep refrigerated until ready to use.
Whipped Cream:
Whip the heavy cream with the powdered sugar until stiff peaks form. Set aside.
Trifles:
Add a few chunks of angel food cake to the bottom of an 8 oz mason jar.
Add a layer of the lemon curd.
And some strawberries.
Now, just repeat the process, until you have about one inch away from the top.
Add a dollop of Whipped Cream, et Voila!  Repeat for all your jars.
You can put the lids on these and store them in the fridge if you aren’t planning on enjoying them right away.
TO ONE MONTH AND A MILLION MORE!!! if i live that long….



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