Raspberry-Lemon Trifle

Raspberry-Lemon Trifle
Makes 16 servings

Syrup:
1/2 c. sugar
1/3 c. fresh lemon juice
1/4 c. water

Curd:*
4 large eggs
1 c. sugar
1/3 c. fresh lemon juice
1/2 c. unsalted butter at room temperature
1 T. grated lemon peel
*use 1 1/2x the curd

Fruit and Topping:
4 1/2 pint baskets fresh raspberries**
1/4 c. plus 3 T. sugar
1 16 oz. frozen pound cake, thawed***
2 c. chilled whipping cream
**can use frozen raspberries and 1 package of fresh raspberries for the top
***use 1 1/2 cakes

For syrup: Combine ingredients in a small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low and simmer for 1 minute. Cover and chill.
For curd: Whisk eggs, sugar, and lemon juice in a heavy saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to a small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead).
For fruit and topping: Combine 2 baskets of raspberries and 1/4 c. sugar in a bowl. Mash berries coarsely with a fork. Let stand until juices form, stirring occasionally-- about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of a 3-quart trifle bowl with 2/3 c. curd, 1/2 of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover and chill overnight. Beat cream with 3 T. sugar and spread over trifle. Top with remaining raspberries.