Creamsicle Trifle with Meyer Lemon Custard

• 4 tbsp Meyer lemon juice, freshly squeezed
• 2 tbsp corn starch
• 12 egg yolks
• ¾ c sugar
• ½ tsp vanilla
• ¼ tsp Sumo Mandarin zest
• 1 loaf The Fresh Market French Vanilla Pound Cake, cut into ½-in cubes
• 8 Sumo Mandarins, peeled and supremed*
• 1 (10 oz) containers Frozen Whipped Topping, thawed

In a small bowl, whisk together Meyer lemon juice and corn starch and set aside.

Fill medium sized sauce pot halfway with water. Place over medium high heat and bring to a gentle simmer. In a large heat safe bowl, whisk together egg yolks, sugar and vanilla. Place bowl over saucepan of simmering water. Drop heat to medium if water is boiling. Bowl should not touch water. Whisk constantly until mixture has become noticeably lighter in color, about 5 minutes. Add corn starch/lemon mixture and continue to whisk until mixture is thick and covers the back of a wooden spoon. Remove bowl from heat and stir in zest. Continue to stir until custard cools slightly.

In each of 6 small trifle glasses, layer approximately 2 tbsp of custard into bottom. Add ¼ c of pound cake cubes on top of custard, top with ¼ c of the Sumo Mandarin supremes* and 2 tbsp whipped topping. Repeat layers until all ingredients are used. This can also be done in a large trifle dish. Chill trifles in the refrigerator until ready to serve.

*Click here to view our step-by-step guide on how to supreme citrus.