A Sweet and very pretty mini lemon cherry trifles recipe.
To make the lemon curd. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Set over medium heat, and stir constantly, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of spoon, 5 to 7 minutes.Remove saucepan from heat.
Add butter, stirring until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
In the bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Layer lemon curd, cherries, cake pieces or wafers, and whipped cream in tall glasses. Cover with plastic wrap; chill in refrigerator up to 2 hours.
Serve; garnish each trifle with a fresh cherry.