Lemon meringue trifle

Prep 35 min
Total 1 hour 30 min
Plus 8 hr chilling time
Serves 16



1 cup
granulated sugar
3/4 cup
1 tbsp
1/4 tsp
1/4 cup
unsalted butter, cubed


1 1/2 cups
granulated sugar
1/3 cup
1/4 cup
1/2 tsp
1/4 tsp
2 tsp
1/4 cup
1/4 cup
2 150-g pkgs
ladyfingers, (not sugar-coated)


  • 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 limoncello and lemon juice 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.


Kitchen Tip: This is a great make-ahead dessert that actually improves as it sits and the ladyfingers soften, making it perfect for entertaining!

Kitchen Tip: No trifle bowl? You can make this dessert in any large glass bowl.

Kitchen Tip: You will need 5 to 6 lemons to yield 1 cup lemon juice for this recipe.




Calories 291
Protein 5 g
Carbohydrates 50 g
Fat 8 g
Sodium 135 mg
Excellent source of vitamin B12

How to make lemon loaf

Issue: April 2018

Written by:

Photo credit: Photo, Roberto Caruso.

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