Lemon Meringue Trifle
356
- Prep Time35 min
- Total Time1 h 30 min
- Makes16 servings
Photo, Roberto Caruso.
Looking for a great make-ahead desert? This lemon meringue trifle recipe improves over time as the ladyfingers soak in the limoncello & lemon juice.
Ingredients
2 eggs
8 egg yolks
1 cup granulated sugar
3/4 cup lemon juice
1 tbsp lemon zest
1/4 tsp salt
1/4 cup unsalted butter, cubed
Meringue
6 egg whites
1 1/2 cups granulated sugar
1/3 cup water
1/4 cup corn syrup
1/2 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla
Ingredients
1/4 cup lemon juice
1/4 cup limoncello
2 150-g pkgs ladyfingers, (not sugar-coated)
Instructions
LEMON Curd: Whisk eggs, yolks, sugar, lemon juice, zest and salt in a large bowl. Place bowl over a large pot with 1 in. of simmering water over medium. Beat, using an electric mixer on medium-low, until mixture is thickened and coats the back of a spoon, 10 to 12 min. Remove from heat and beat in butter, 1 cube at a time, until pale and frothy, 1 to 2 min. Place plastic wrap directly onto surface of curd and refrigerate until cool, about 30 min.
MERINGUE TRIFLE: Whisk egg whites, sugar, water, corn syrup, cream of tartar and salt in a large metal bowl set over a large pot with 1 in. of simmering water over medium until sugar dissolves, about 3 min. Beat with an electric mixer on medium-high, until stiff peaks form when beaters are lifted, 7 to 9 min. Remove from heat. Beat in vanilla.
COMBINE lemon juice and limoncello (or alcohol-free version, below) in a small bowl. Quickly dunk half of the ladyfingers, 1 at a time, in limoncello mixture, then place in bottom of a 3-qt trifle bowl. Layer with half of the lemon curd, then half of the meringue. Repeat. Refrigerate, covered, 8 hours or up to 24 hours.
TO serve, toast the top of the meringue with a kitchen torch, if desired. Garnish with candied lemon peel, if desired.
Nutrition (per serving)
Calories 291, Protein 5g, Carbohydrates 50g, Fat 8g, Sodium 135mg.
Excellent source of vitamin B12 .
Kitchen Tips:
- This is a great make-ahead dessert that actually improves as it sits and the ladyfingers soften, making it perfect for entertaining!
- You will need 5 to 6 lemons to yield 1 cup lemon juice for this recipe.
- Instead of using limoncello, make an alcohol-free lemon syrup by simmering 2 tbsp lemon juice with 2 tbsp granulated sugar in a small saucepan until sugar melts.
- No trifle bowl? You can make this dessert in any large glass bowl.
- Only need to serve 8 people? No problem, this recipe is easily halved. Just use a smaller glass bowl or vessel.
- Go all-out and try it with our homemade limoncello recipe.
Get more of our festive trifle and pudding recipes.
Get more of our best citrus recipes.
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