Lemon Meringue Trifle

Name: Lemon Meringue Trifle (Upgraded)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 45 min
Yield: 8
Cuisine: French
Ingredients: 3/4 cup Lemon juice-freshly squeezed; 1 1/4 cup Granulated sugar; 3/4 cup Butter-unsalted; 5 Egg yolks-large; 1 tbsp Lemon zest; 8 oz Almond biscotti; 5 Egg whites-large; 3/4 cup Granulated sugar; 1/4 tsp Cream of tartar; 1 tsp Vanilla extract; 1/4 tsp Almond extract; 1 1/2 cup Heavy cream; 2 tbsp Powdered sugar

⏱1h 45m

👥8

🔥500 cal

Medium

🍽️French

🥗Vegetarian

A refined version of the classic trifle, incorporating almond biscotti for added texture and a hint of almond flavor.

3/4 cup Lemon juice-freshly squeezed

1 1/4 cup Granulated sugar

3/4 cup Butter-unsalted

5 Egg yolks-large

1 tbsp Lemon zest

See all 13 ingredients ↓

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⏱1h 45m

👥8

🔥500 cal

Medium

🍽️French

🥗Vegetarian

A refined version of the classic trifle, incorporating almond biscotti for added texture and a hint of almond flavor.

#Dessert #Lemon #Meringue #Trifle #Almond

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.
Prepare the Biscotti: Roughly chop the Almond biscotti.
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 and Almond 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 Almond biscotti, Lemon Curd, and Whipped cream. Repeat layers. Top with Meringue and lightly brown with a kitchen torch or under the broiler.

Ingredients

Lemon Curd
3/4 cup 180 mL Lemon juice-freshly squeezed
1 1/4 cup 295 mL Granulated sugar
3/4 cup 170 g Butter-unsalted
5 5 Egg yolks-large
1 tbsp 15 mL Lemon zest
Almond Biscotti
8 oz 227 g Almond biscotti
Meringue
5 5 Egg whites-large
3/4 cup 150 g Granulated sugar
1/4 tsp 1.25 mL Cream of tartar
1 tsp 5 mL Vanilla extract
1/4 tsp 1.25 mL Almond extract
Assembly
1 1/2 cup 360 mL Heavy cream
2 tbsp 30 mL Powdered sugar

Equipment

Saucepan
Mixing bowls
Whisk
Knife
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.
Prepare the Biscotti: Roughly chop the Almond biscotti.
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 and Almond 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 Almond biscotti, Lemon Curd, and Whipped cream. Repeat layers. Top with Meringue and lightly brown with a kitchen torch or under the broiler.

Nutrition per serving

Calories 500