Prepare the Lemon Curd: In a saucepan, combine Lemon juice, Granulated sugar, Butter, and Egg yolks. Cook over medium heat, stirring constantly, until thickened. Stir in Lemon zest. Let cool.
Bake the Sponge Cake: Prepare the Yellow sponge cake mix according to package directions using Water, Vegetable oil, and Eggs. Bake and let cool, then cut into cubes.
Make the Meringue: Beat Egg whites with Cream of tartar until soft peaks form. Gradually add Granulated sugar, beating until stiff, glossy peaks form. Stir in Vanilla extract.
Whip the Cream: In a separate bowl, whip Heavy cream with Powdered sugar until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Sponge Cake cubes, Lemon Curd, and Whipped cream. Repeat layers. Top with Meringue and lightly brown with a kitchen torch or under the broiler.
Ingredients
8
1/2 cup120 mLLemon juice-freshly squeezed
1 cup240 mLGranulated sugar
1/2 cup113 gButter-unsalted
44Egg yolks-large
1 tsp5 mLLemon zest
1 box432 gYellow sponge cake mix
1/2 cup120 mLWater
1/4 cup60 mLVegetable oil
33Eggs-large
44Egg whites-large
1/2 cup100 gGranulated sugar
1/4 tsp1.25 mLCream of tartar
1/2 tsp2.5 mLVanilla extract
1 cup240 mLHeavy cream
1 tbsp15 mLPowdered sugar
Equipment
Saucepan
Mixing bowls
Whisk
Baking pan
Trifle bowl
Kitchen torch (optional)
Instructions
Prepare the Lemon Curd: In a saucepan, combine Lemon juice, Granulated sugar, Butter, and Egg yolks. Cook over medium heat, stirring constantly, until thickened. Stir in Lemon zest. Let cool.
Bake the Sponge Cake: Prepare the Yellow sponge cake mix according to package directions using Water, Vegetable oil, and Eggs. Bake and let cool, then cut into cubes.
Make the Meringue: Beat Egg whites with Cream of tartar until soft peaks form. Gradually add Granulated sugar, beating until stiff, glossy peaks form. Stir in Vanilla extract.
Whip the Cream: In a separate bowl, whip Heavy cream with Powdered sugar until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Sponge Cake cubes, Lemon Curd, and Whipped cream. Repeat layers. Top with Meringue and lightly brown with a kitchen torch or under the broiler.
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