Lemon Raspberry Trifle

Lemon Curd

• 8 ½ oz sugar
• 1 lemon thin peel only, no pith (preferably organic)
• 4 ½ oz unsalted butter cubed
• 3 large eggs
• 5 ½ oz lemon juice

Raspberry Curd

• 8 ½ oz sugar
• 4 ½ oz unsalted butter cubed
• 5 large eggs
• 10 oz frozen raspberries

Whipped Cream and Assembly

• 16 oz heavy whipping cream chilled
• 1 package ladyfingers (7 oz)
• 12 oz fresh raspberries divided