- 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.
How to make lemon loaf