Name: Lemon Meringue Trifle (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup Lemon juice-freshly squeezed; 1 cup Granulated sugar; 1/2 cup Butter-unsalted; 4 Egg yolks-large; 1 tsp Lemon zest; 1 box Yellow sponge cake mix; 1/2 cup Water; 1/4 cup Vegetable oil; 3 Eggs-large; 4 Egg whites-large; 1/2 cup Granulated sugar; 1/4 tsp Cream of tartar; 1/2 tsp Vanilla extract; 1 cup Heavy cream; 1 tbsp Powdered sugar

Recipe tier

A delightful layered dessert featuring a lemon curd base, sponge cake, and fluffy meringue.

Total 1h 30m

Serves 8

Steps 5

Ingredients 15

Lemon Curd
cup 120 mL Lemon juice-freshly squeezed
1 cup 240 mL Granulated sugar
cup 113 g Butter-unsalted
4 4 Egg yolks-large
1 tsp 5 mL Lemon zest
Sponge Cake
1 box 432 g Yellow sponge cake mix
cup 120 mL Water
cup 60 mL Vegetable oil
3 3 Eggs-large
Meringue
4 4 Egg whites-large
cup 100 g Granulated sugar
tsp 1.25 mL Cream of tartar
tsp 2.5 mL Vanilla extract
Assembly
1 cup 240 mL Heavy cream
1 tbsp 15 mL Powdered sugar

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Equipment

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Instructions

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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.