Why You’ll Love This Recipe

Lemon Trifle is the ultimate light and refreshing dessert that’s perfect for those who love citrus-flavored treats. The combination of tender cake, tangy lemon curd, and smooth whipped cream creates a layered dessert that’s both comforting and elegant. It’s also versatile—use store-bought cake and lemon curd for a quick version, or make everything from scratch for a more personalized touch. The best part? It’s a great make-ahead dessert that’s sure to impress guests and is easy to assemble!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Curd:

  • 4 large egg yolks

  • 1 cup granulated sugar

  • ½ cup fresh lemon juice (about 3 lemons)

  • 1 tablespoon lemon zest (optional, for extra citrus flavor)

  • ½ cup unsalted butter, cubed

For the Trifle:

  • 1 pound cake, sliced (store-bought or homemade)

  • 2 cups heavy cream

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (optional, for extra lemon flavor)

  • Fresh berries (optional, for garnish)

  • Extra lemon zest or mint leaves (optional, for garnish)

Directions

Making the Lemon Curd:

  1. Prepare a double boiler: Fill a medium saucepan with about an inch of water and bring it to a simmer over medium heat. Place a heatproof bowl on top of the saucepan (making sure it doesn’t touch the water) to create a double boiler.

  2. Whisk the egg yolks and sugar: In the heatproof bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.

  3. Add lemon juice and zest: Stir in the lemon juice and lemon zest (if using) into the egg mixture.

  4. Cook the curd: Continue cooking the mixture over the simmering water, whisking constantly, until it thickens and reaches a temperature of about 170°F (77°C). The curd should coat the back of a spoon.

  5. Finish the curd: Remove the bowl from the heat and whisk in the cubed butter until smooth. Allow the lemon curd to cool to room temperature before assembling the trifle.

Making the Whipped Cream:

  1. Whip the cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.

  2. Add lemon zest: If you want to intensify the lemon flavor, fold in a tablespoon of lemon zest into the whipped cream. This step is optional but adds an extra layer of citrusy goodness.

Assembling the Trifle:

  1. Layer the ingredients: In a large trifle dish or individual serving glasses, begin with a layer of sliced pound cake at the bottom. If you’re using a large trifle dish, you may want to cut the cake into smaller pieces to fit the shape of your dish.

  2. Add the lemon curd: Spoon or drizzle a layer of lemon curd over the cake, spreading it evenly.

  3. Add whipped cream: Top the lemon curd with a generous layer of whipped cream.

  4. Repeat the layers: Continue layering the cake, lemon curd, and whipped cream until you’ve used all the ingredients, finishing with a layer of whipped cream on top.

  5. Chill the trifle: Refrigerate the trifle for at least 2 hours, or overnight if you have time. Chilling helps the flavors meld together and allows the cake to soak up some of the lemon curd, making it even more delicious.

Garnishing:

  1. Top with fresh berries: Before serving, garnish the top of the trifle with fresh berries, extra lemon zest, or a few mint leaves for a refreshing finish.

Serving:

Serve the trifle chilled in individual portions or from a large dish, and enjoy the creamy, citrusy layers in every bite!

Servings and Timing

  • Servings: 8-10

  • Prep Time: 25 minutes (plus chill time)

  • Total Time: 2 hours (including chilling)

Variations

  • Berry Lemon Trifle: Add a layer of fresh berries, such as strawberries, blueberries, or raspberries, between the layers of cake and lemon curd for added freshness and flavor.

  • Lemon and Coconut: Add shredded coconut to the whipped cream for a tropical twist, or sprinkle toasted coconut on top of the trifle before serving.

  • Lemon and Lime Trifle: For an extra citrus punch, add lime zest and lime juice to the lemon curd, or use lime zest in the whipped cream for a lemon-lime version of the trifle.

  • Alcoholic Twist: Add a splash of limoncello or your favorite citrus liqueur to the whipped cream or cake for a grown-up version of the trifle.

Storage/Reheating

  • Storage: Keep any leftover trifle in an airtight container in the refrigerator for up to 2-3 days. The layers will continue to soften and blend together, making the trifle even more flavorful.

  • Freezing: It’s best to enjoy this dessert fresh, but if you need to freeze it, you can freeze the cake and lemon curd separately and assemble the trifle fresh later.

FAQs

Can I use store-bought lemon curd?

Yes, you can substitute store-bought lemon curd for homemade lemon curd if you’re short on time. However, homemade lemon curd will have a fresher, more intense flavor.

Can I use whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping as a substitute for homemade whipped cream, but homemade whipped cream offers a richer, more natural flavor.

Can I make this trifle ahead of time?

Absolutely! In fact, this trifle is best when made ahead. The flavors meld together beautifully as it sits in the fridge, so feel free to prepare it the night before and let it chill overnight.

Can I add a different cake to the trifle?

Yes, you can use other types of cake, like angel food cake or sponge cake, instead of pound cake. Just ensure that the cake is soft enough to absorb the flavors of the lemon curd.

How can I make this trifle gluten-free?

To make this trifle gluten-free, simply use a gluten-free cake, or make your own using a gluten-free flour blend. Ensure the rest of your ingredients are also gluten-free.

Can I make this trifle vegan?

Yes, you can make this trifle vegan by using a dairy-free cake, coconut whipped cream, and a dairy-free version of lemon curd. There are many vegan lemon curd recipes available that use plant-based ingredients.

Conclusion

Lemon Trifle is the perfect dessert for anyone who loves citrusy treats. It’s light, creamy, and refreshing, with layers of lemon curd, whipped cream, and cake that create an unforgettable combination of textures and flavors. Whether you’re hosting a summer gathering or serving it at a family dinner, this dessert is sure to impress. With its beautiful presentation and bright, zesty flavor, Lemon Trifle is a dessert that will become a go-to favorite!

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Lemon Trifle

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  • Author: Lisa
  • Prep Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Lemon Trifle is a refreshing and elegant dessert that combines layers of light cake, tangy lemon curd, and fluffy whipped cream. This citrusy treat is perfect for any occasion, offering a delightful balance of sweetness and tartness, all while being easy to make and stunning to serve!

Ingredients

For the Lemon Curd:

  • 4 large egg yolks

  • 1 cup granulated sugar

  • ½ cup fresh lemon juice (about 3 lemons)

  • 1 tablespoon lemon zest (optional, for extra citrus flavor)

  • ½ cup unsalted butter, cubed

For the Trifle:

  • 1 pound cake, sliced (store-bought or homemade)

  • 2 cups heavy cream

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (optional, for extra lemon flavor)

  • Fresh berries (optional, for garnish)

  • Extra lemon zest or mint leaves (optional, for garnish)

Instructions

  • Making the Lemon Curd:

    • Prepare the double boiler: Fill a medium saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, ensuring it doesn’t touch the water.

    • Whisk egg yolks and sugar: In the heatproof bowl, whisk together egg yolks and sugar until smooth.

    • Add lemon juice and zest: Stir in the lemon juice and optional lemon zest.

    • Cook the curd: Stir the mixture constantly over simmering water until it thickens and reaches 170°F (77°C). The curd should coat the back of a spoon.

    • Finish the curd: Remove from heat and whisk in the cubed butter until smooth. Let the curd cool to room temperature.

  • Making the Whipped Cream:

    • Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

    • Add lemon zest: If desired, fold in 1 tablespoon of lemon zest for extra citrus flavor.

  • Assembling the Trifle:

    • Layer the ingredients: In a large trifle dish or individual serving glasses, start with a layer of sliced pound cake.

    • Add lemon curd: Spoon or drizzle a layer of lemon curd over the cake.

    • Top with whipped cream: Add a generous layer of whipped cream over the lemon curd.

    • Repeat the layers: Continue layering cake, lemon curd, and whipped cream until all ingredients are used, finishing with whipped cream on top.

    • Chill the trifle: Refrigerate for at least 2 hours or overnight for the best flavor.

  • Garnishing:

    • Top with fresh berries: Garnish with fresh berries, extra lemon zest, or mint leaves for a pop of color and extra flavor.

Notes

Make-Ahead: This trifle is ideal for making ahead! Prepare it a day or two in advance for the best flavor.Storage: Keep leftovers in an airtight container in the refrigerator for up to 2-3 days.Variations: Add fresh berries between the layers, or substitute some lemon curd with lime curd for a tangy twist.

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