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This easy no-fuss trifle has the great flavour of lemon meringue pie, with the added bonus of a heap of fresh fruit. We've sandwiched a light lemony cream between layers of fruit and crisp sugary meringue.
540-mL can lemon pie filling
500-mL container 35% cream
1 large lemon
6 kiwis
2 cups fresh strawberries, or blueberries
12 meringues, about 2 1/2-in. wide, or a 150-g pkg
Spoon pie filling into a large bowl. Pour whipping cream into another large bowl. Finely grate peel from lemon into whipping cream. Using an electric mixer, whip cream until stiff peaks form when beaters are lifted. Stir half of whipped cream into lemon filling. Then, using a large spatula, fold remaining whipped cream into lemon mixture just until no whites streaks remain. Refrigerate.
Peel kiwis and slice into thin rounds. Cut strawberries into quarters. Set aside about 8 kiwi slices, 1/4 cup (50 mL) strawberries and 2 meringues. Place 2 meringues in bottom of a slightly rounded glass bowl or trifle bowl that holds 12 cups (3 L). Spoon one-third of lemon cream over meringues, then smooth surface. Layer with one-third of fruit. Top with 4 more meringues, half of remaining lemon cream and half of remaining fruit. Repeat layering, thinly covering meringues as best you can with remaining lemon cream. Then scatter remaining fruit over lemon cream. Coarsely crumble reserved meringues overtop. Then sprinkle with fruit that was set aside. Refrigerate, covered, for at least 1 hour but no more than 4 hours. Just before serving, spoon into individual bowls.
Calories 305, Protein 2.1g, Carbohydrates 40.2g, Fat 16.1g, Fibre 1.5g, Sodium 120mg.
About meringues: We tried this recipe using a (4 oz/125 g) package of meringue nests, but found they quickly melted. So, if using nests, assemble no more than 2 hours in advance of serving. As well, nests are larger than regular meringues, so we recommend using only 6.