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In a large saucepan, combine 2 cups sugar, cornstarch, and salt,
mixing well. Add egg yolks and water to sugar mixture, whisking
well to combine. Cook over medium heat, stirring often, until
mixture thickens, 15 to 20 minutes. Remove from heat.
2.
Add lemon juice, butter, and 2 teaspoons vanilla, stirring well.
Cover and refrigerate for at least 2 hours.
3.
In a large mixing bowl, beat cream and remaining 1/2 cup sugar
at high speed with an electric mixer until soft peaks form. Add
remaining 1 teaspoon vanilla and beat until stiff peaks form. Set
aside.
4.
In the bottom of a trifle bowl, layer half of blueberry muffins. Top
muffins with 3 cups blueberries. Top blueberries with half of
whipped cream. Top whipped cream with two-thirds of lemon
mixture. Top with remaining 3 cups blueberries and remaining
blueberry muffins.
5.
In a large bowl, combine remaining lemon mixture and whipped
cream, folding gently to combine. Spread over muffin layer.
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