Easy Lemon Trifle Food

LEMON TRIFLE

Steps:

• Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
• Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.

DREAMY LEMON CURD TRIFLE

Steps:

• Place the lady fingers on a cookie sheet. Sprinkle the lemonade over the lady fingers for 5 minutes. While waiting, mix the whipping cream with confectioners sugar.
• Layer the lady fingers, whipping cream, and lemon curd. Finish off with some lemon zest.
• I added some lemon slices around the edge of bowl. (optional)

EASY LEMON TRIFLE RECIPE

Steps:

• Mix milk and pudding together with a whisk until no lumps remain. Refrigerate for 5 minutes to thicken.
• Place 10 cookies into a resealable bag and use a rolling pin to crush them.
• Cut the angel food cake into 1″ pieces using a bread knife.
• Place half of the cake into the bottom of a trifle bowl.
• Add half of the pudding and half of the whipped topping.
• Sprinkle with half of the crushed cookies.
• Repeat the three layers.
• Once you finish with the whipped topping, add remaining whole cookies to the top of the bowl. Sprinkle with remaining crushed cookies.
• Refrigerate 4 hours before serving.

LEMON TRIFLE DESSERT

Steps:

• Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
• Prepare pudding according to package directions.
• Make this homemade lemon curd recipe, or buy a jar at the store.
• In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
• Repeat layers in the same order.
• Cover and refrigerate for a couple hours (or overnight.)
• Top with lemon zest and a couple mint leaves, if desired.
• Scoop and serve!

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

LEMON TRIFLE

Steps:

• In a large bowl, mix yogurt, Cool Whip and pudding mix until completely combined.
• Add lemon mixture to gallon sized zipper bags and chill.
• Slice pound cake into cubes and place a layer of cake pieces on the bottom of serving dish.
• Cut the corner off of the lemon filled bag and pipe a generous amount over first layer of cake.
• Add a single layer of raspberries or strawberries on top of the Lemon Dip.
• Repeat until dish is full, ending with fruit.
• Cover and chill until ready to serve.
• Decorate dish with a lemon slice before serving.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite sized pieces. Set aside.
• In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

RASPBERRY, PISTACHIO & LEMON CURD TRIFLES

Steps:

• Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
• Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
• Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
• Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.

LEMON TRIFLE

Steps:

• In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

LEMON TRIFLE

Steps:

• Put a layer of cake cubes at the bottom of 4 glasses.
• Top each with a tablespoon (approximately) of lemon curd.
• Add a heaping tablepoon of whipped cream over the curd. Spread to cover the surface.
• Repeat the layers 2 more times, ending with a dollop of whipped cream. I like to sprinkle a little lemon zest on top as well because it looks so lemony and pretty.
• You can serve right away but I like to let them chill for a couple of hours, ideally. This allows the moisture from the curd and the whipped cream to soak into the cake a bit.

EASY LEMON TRIFLE

Steps:

• Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
• In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
• Refrigerate the mixture for 1 hour or until syrupy.
• Once syrupy, mix in cream. Beat until cream slightly mounds.
• Mix in 8 ounces of Cool Whip and then stir in 1 tablespoon of lemon zest.
• Cut the cake in small cubes before assembling the trifle.
• Start with adding a layer of cake cubes at the bottom of serving glasses or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
• Top my lemon trifle with a twist of lemon peel.
• Refrigerate until ready to serve.

LEMON TRIFLE

Steps:

• Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
• Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
• Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
• Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

STRAWBERRY-LEMON ANGEL FOOD TRIFLE

Steps:

• Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
• Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
• In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
• Arrange a few strawberries on top.
• Serve immediately, or cover with saran wrap and chill until serving time.

LEMON-BERRY TRIFLE

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in chocolate and half (about 1-1/2 cups) of the COOL WHIP.
• Crumble 3 cookies; reserve for garnish along with 1/4 cup of the strawberries. Place 6 of the remaining cookies in single layer on bottom of trifle dish; top with layers of 1/3 each of the pudding mixture and remaining strawberries.
• Cover with layers of half each of the remaining cookies, pudding mixture and remaining strawberries; repeat layers. Top with remaining COOL WHIP.
• Refrigerate 1 hour. Top with reserved strawberries and crumbled cookies just before serving. Sprinkle with lemon zest.

LEMON BLUEBERRY TRIFLE

Steps:

• Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
• In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
• Cover and chill until ready to serve.

LEMON BERRY TRIFLE RECIPE

Steps:

• Slice the lemon pound cake into 9 1-inch slices. Cut into bite-sized cubes. Set aside.
• Whipped Cream:
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla extract together on high speed about 3 minutes into stiff peaks.
• Cover and store in the refrigerator until ready to use.
• Lemon Cheesecake and Berry Layer:
• In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy.
• Add the vanilla extract and lemon curd and beat on medium-high speed until combined.
• Lastly, beat in ½ of the whipped cream (about 2 cups) pre-prepared.
• Cover and store the remaining whipped cream in the refrigerator until used in last few stops.
• To Assemble:
• This trifle has 3 layers of pound cake, 3 layers of berries, and 2 layers of the lemon cheesecake mixture.
• Begin with a base of lemon pound cake cubes.
• Top with an even layer of fresh berries, then half of the lemon cheesecake mixture. Repeat.
• Finish with the final layer of lemon pound cake cubes followed by a final layer of berries.
• Spread or pipe the remaining whipped cream on top of the trifle, such as Wilton 1M piping tip to pipe the whipped cream on top.
• Whisk the whipped cream to reincorporate any liquid if needed.
• Refrigerate for at least 2 hours and up to 6 hours (see make-ahead tip to store longer).
• Refrigerate uncovered for 2 to 4 hours, but loosely cover if storing longer than that.
• The time in the refrigerator gives the flavors a chance to settle and allows the pound cake to soak up some of the lemon cheesecake mixture.
• Garnish with extra berries and/or lemon slices and serve cold.
• Cover and store any leftovers in the refrigerator for up to 2 to 3 days.

LEMON BLUEBERRY TRIFLE

Steps:

• Prepare instant lemon pudding with milk according to package instructions.
• Mix well with yogurt.
• Tear angel food cake into 1 inch pieces.
• In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
• Finish with cool whip.
• Refrigerate for a couple of hours before serving.

LEMON-RASPBERRY TRIFLE

Steps:

• Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
• Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
• Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
• In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.