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Lemon Trifle
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
250 minutes
Summery trifle with ladyfingers, zesty lemon curd, whipped cream, and fresh berries for a decadent treat.
Ingredients:
  • 1 cup white sugar
  • 1 cup water
  • 1 lemon, juiced
  • 1 cup lemon juice
  • 2 teaspoons lemon zest
  • 4 large eggs
  • 3 egg yolks
  • 11 tablespoons unsalted butter, cubed
  • 1.75 cups heavy whipping cream
  • 4 teaspoons vanilla sugar
  • 15 ladyfinger cookies, or more as needed
Instructions:
  • In a saucepan over medium heat, cook sugar and water until boiling. Stir until sugar is dissolved, then remove from heat and let the syrup cool completely. Mix in the juice of 1 lemon.
  • In a double boiler, mix sugar, lemon juice, and lemon zest over simmering water until combined. Add eggs and egg yolks. Cook and stir until thickened, about 15 to 20 minutes. Remove from heat and gradually beat in butter. Let cool for 10 to 20 minutes before using.
  • In a chilled glass or metal bowl, use an electric mixer to beat the cream until frothy. Gradually add vanilla sugar while continuing to beat until soft peaks form.
  • First, coat the bottom of a glass dish with a generous layer of zesty lemon curd. Next, dip ladyfingers in the syrup and layer them snugly on top. Follow it up with another luscious layer of lemon curd, and finish by generously spreading whipped cream on top.
  • Layer soaked ladyfingers, whipped cream, and lemon curd, repeating until all ingredients are finished. End with a final layer of lemon curd and top with remaining whipped cream. Chill for at least 3 hours before serving.

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