Basil Infused Lemon Curd Shortbread Trifle

Directions

1. Whisk together lemon juice, zest, sugar, basil leaves and eggs in medium sized, heavy bottomed saucepan.
2. Cook over low heat, whisking continuously.
3. Slowly add diced butter.
4. Cook until curd is thickened to coat the back of a spoon.
5. Strain through fine mesh strainer to removed basil leaves and any cooked egg pieces.
6. Transfer to a bowl and cover the surface with plastic wrap.
7. Cool refrigerated until well chilled, at least 2 hours.
8. Assemble trifles by alternating lemon curd, whipped cream and cookie crumbs.
9. Using a piping bag typically helps keep the layers clean.
10. Garnish with small basil sprigs as the last layer.