Lemon Meringue Trifle

Name: Lemon Meringue Trifle
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup granulated sugar; 1/2 cup fresh lemon juice (about 4 lemons); 1 tablespoon lemon zest (finely grated); 4 large egg yolks (beaten); 1/2 cup unsalted butter (cubed); 1 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/4 teaspoon salt; 3 large eggs (separated); 1 cup granulated sugar (divided); 1/4 cup milk; 1/4 cup unsalted butter (melted); 3 large egg whites (room temperature); 1/2 cup granulated sugar; 1/4 teaspoon cream of tartar

110 min 8 servings Medium

All Recipes

A refreshing and indulgent lemon meringue trifle that layers zesty lemon curd, airy meringue, and soft sponge cake.

Prep

30 min

Cook

20 min

Total

110 min

Servings

Difficulty

Medium

The Lemon Meringue Trifle is a delightful twist on the classic trifle, featuring layers of lemon curd, meringue, and sponge cake. This dessert is not only visually appealing but also offers a refreshing taste that perfectly balances sweet and tart. Perfect for summer gatherings or as a bright finish to a meal, this trifle combines the fluffy texture of meringue with the rich creaminess of lemon curd, all nestled within soft, moist sponge cake. It’s a dessert that will impress both in flavour and presentation.

Ingredients

Servings

Lemon Curd

Sponge Cake

Meringue

Instructions

Make the Lemon Curd

In a saucepan, combine sugar, lemon juice, and lemon zest. Cook over medium heat until sugar dissolves. Whisk in egg yolks and cook, stirring, until thickened, about 10 minutes. Remove from heat and stir in butter until melted. Transfer to a bowl, cover with plastic wrap, and chill.

Pro tip: Make sure the plastic wrap touches the surface of the curd to prevent a skin from forming.

Prepare the Sponge Cake

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg yolks with half of the sugar until pale. Add milk and melted butter; mix until combined. Gradually add dry ingredients. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan and bake for 20 minutes.

Pro tip: Use a toothpick to check if the cake is done; it should come out clean.

Cut the Cake

Once cooled, cut the sponge cake into cubes about 2 cm (3/4 inch) wide.

Prepare the Meringue

In a clean, dry bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar, beating until stiff, glossy peaks form.

Pro tip: Ensure no yolk is mixed with the whites to achieve the best meringue texture.

Assemble the Trifle

In a trifle bowl, layer half the cake cubes, half the lemon curd, and repeat. Top with meringue, spreading evenly over the top. Use a kitchen torch to lightly brown the meringue.

Pro tip: If you don’t have a kitchen torch, place the trifle under a broiler for a few seconds to brown the meringue.

Chill and Serve

Refrigerate the trifle for at least 1 hour before serving to allow flavours to meld.

Pro tip: Chilling helps the layers settle and enhances the dessert's flavour.

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Tips & Tricks

<ul><li>Ensure the lemon curd is thickened before assembling the trifle.</li><li>Use fresh lemons for the best flavour.</li><li>Prepare the meringue just before serving for optimal texture.</li><li>Chill the assembled trifle for at least an hour before serving.</li></ul>

Serving Suggestions

Serve this Lemon Meringue Trifle chilled for a refreshing dessert. Pair it with a light white wine or a cup of herbal tea to complement its citrus notes. You can make the lemon curd and sponge cake a day in advance, storing them separately in the refrigerator. The assembled trifle can be stored for up to 2 days, but add the meringue just before serving for the best texture.