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Lemon-Blueberry Trifle
Ingredients
  • ½ cup granulated sugar plus 2 tablespoons, divided
  • 3 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 5 cold large egg yolks
  • 2 cups whole milk
  • 1 tablespoon grated lemon zest, plus more for garnish
  • 5 tablespoons lemon juice (from 2 lemons), divided
  • 2 tablespoons unsalted butter, cut into ½-inch pieces
  • 3 (6-ounce) containers fresh blueberries (about 4 cups)
  • 6 cups (1-inch) cubes angel food cake
  • 2 tablespoons simple syrup (see Tips)
Steps
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