Lemon Meringue Trifle

Lemon Meringue Trifle

Ingredients:

1 sponge cake or angel food cake, cubed

2 cups lemon curd (store-bought or homemade)

2 cups whipped cream

3 egg whites (for meringue)

½ cup sugar

1 tsp vanilla extract

Lemon slices for garnish

Instructions:

1. Prepare the base:
Cut the sponge or angel food cake into cubes and place a layer at the bottom of a large trifle bowl.

2. Add whipped cream:
Spread a layer of whipped cream over the cake pieces.

3. Add lemon curd:
Spoon a thick layer of lemon curd on top of the whipped cream.

4. Repeat layers:
Continue layering cake, whipped cream, and lemon curd until the bowl is full.

5. Make the meringue:

Beat the egg whites until soft peaks form.

Gradually add sugar and continue beating until stiff, glossy peaks form.

Stir in vanilla extract.

6. Top and toast:
Spoon or pipe the meringue over the top of the trifle.
Lightly toast it with a kitchen torch or under the oven broiler for a few seconds until golden.

7. Garnish:
Decorate with lemon slices or zest on top.

8. Chill and serve:
Refrigerate for at least 1 hour before serving.

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