Raspberry Trifles with lemon cream Recipe

Ingredients

• 1 cup whole milk
• ¼ cup granulated sugar
• 2 egg yolks
• 2 Tbsp. cornstarch
• 2 tsp. minced lemon zest
• ⅛ tsp. kosher salt
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. unsalted butter
• ½ tsp. pure vanilla extract
• ½ cup heavy cream
• 2 Tbsp. powdered sugar
• 4 pkg. fresh raspberries (6 oz. each ), divided
• ⅓ cup granulated sugar
• Pinch of kosher salt
• 2 Tbsp. water
• 2 tsp. cornstarch
• 4 cups diced purchased pound cake or angel food cake
• ¼ cup chopped roasted and salted pistachios