Lemon-Berry Mini Trifles | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE CUSTARD:
• ⅔ cups Sugar
• 2 Tablespoons Cornstarch
• ¼ teaspoons Salt
• 1-½ cup Buttermilk
• ½ cups Freshly Squeezed Lemon Juice (for 1/2 Cup You'll Need 2-3 Lemons)
• 4 whole Egg Yolks, Beaten
• 2 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• FOR THE SPONGE CAKE:
• 1 whole Egg
• ½ cups Sugar
• 2 whole Lemons, Zest Only
• ½ cups Flour
• ½ teaspoons Baking Powder
• ⅛ teaspoons Salt
• ¼ cups Milk
• 1 Tablespoon Butter
• ½ teaspoons Vanilla Extract
• FOR THE TRIFLES:
• 2 cups Frozen Raspberries, Thawed
• 2 cups Frozen Blueberries, Thawed
• 3 Tablespoons Sugar, Divided
• 1-¼ cup Heavy Whipping Cream