In a medium saucepan, whisk together eggs and granulated sugar until well combined.

Stir in the fresh lemon juice and lemon zest.

Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. Do not boil.

Remove from heat and whisk in the cubed butter, one cube at a time, until fully incorporated and smooth.

Pour the lemon curd into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 2 hours.

In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.

Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Cut the pound cake into 1-inch cubes.

In a large glass trifle bowl or individual serving glasses, layer half of the pound cake cubes.

Spoon half of the chilled lemon curd over the cake layer.

Top with half of the whipped cream.

Repeat the layers: pound cake, lemon curd, and whipped cream.

Garnish with fresh berries if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.