Lemon Trifle Dessert Food

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.

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.

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 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 TIRAMISU TRIFLE

Steps:

• In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
• Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
• To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
• Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

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 CLOUD TRIFLE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
• With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
• Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
• Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.
• For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
• Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
• Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
• For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely.
• Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
• Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.

BLUEBERRY LEMON TRIFLE

Steps:

• Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

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)

RASPBERRY-LEMON TRIFLE

Steps:

• For syrup:
• Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
• For curd:
• Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
• For fruit and topping:
• Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
• Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
• Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

LEMON BAR TRIFLE

Steps:

• In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack.
• In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
• Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
• In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baking pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3 quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

LEMON TRIFLE

Steps:

• Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
• Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.

FRESH STRAWBERRY LEMON TRIFLE

Steps:

• Bake angel food cake according to manufacturer's directions. Use a tube pan or 2 loaf pans. Cool upside down.
• Dice 1 pound strawberries, mix with 2 tablespoons sugar for filling, set aside.
• Slice 1 pound strawberries lengthwise for garnish, set aside

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.

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 BERRY TRIFLE

Steps:

• Slice the lemon pound cake into 9 1-inch slices. Cut into bite-sized cubes. Set aside.
• 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 into stiff peaks, about 3 minutes. Cover and store in the refrigerator until ready to use in step 3.
• 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 half of whipped cream (about 2 cups) that you prepared in step 2. Cover and store the remaining whipped cream in the refrigerator until used in step 5.
• 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 final layer of lemon pound cake cubes followed by a final layer of berries. Spread or pipe remaining whipped cream on top of the trifle. I used 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 if you wish to store longer). You can refrigerate uncovered for 2-4 hours, but I recommend loosely covering 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 2-3 days.

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.

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:

• For the Whipped Cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.
• In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
• In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
• Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.

STRAWBERRY LEMON TRIFLE

Steps:

• In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
• Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

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.

LEMON MERINGUE TRIFLE RECIPE

Steps:

• Heat the oven to 180C/Gas 4. For the sponge, whisk the sugar, eggs and zest in the bowl of a stand mixer over a pan of simmering water, until the batter leaves a trail when the whisk is lifted. Remove from the heat, place on the stand mixer and whisk on high for 3-5 mins until thick.
• Sift in half the flour and fold in gently. Add the remaining flour, fold again and pour the mix onto the baking tray. Smooth the edges with a palette knife and bake for 10-12 mins until lightly golden.
• Sprinkle parchment paper with sugar and turn out the sponge on top. While it's still warm, roll up the sponge, starting at the shortest end, keeping the paper inside the roll. Leave to cool before carefully unrolling, filling with 1 jar of the curd and re-rolling. Put in the fridge.
• For the mousse, heat the milk, 300ml of the cream, the vanilla extract and zest until steaming. In a bowl, whisk the egg yolks and sugar together and pour over the milk and cream. Pour back into the pan and cook over a medium heat, stirring until thick enough to coat the back of a spoon. Sieve to remove the zest.
• Squeeze out any excess water from the gelatine. Add to the custard, stir to dissolve and cool slightly. Whip the remaining cream and fold through the custard.
• To assemble, pour a layer of the mousse into the bottom of a trifle bowl and place in the fridge to firm up. Cut the Swiss roll into 1cm slices, place around the side of the bowl and layer the rest in the middle. Pour over remaining mousse and set fully in the fridge. Once set, spread over the second jar of curd.
• For the meringue, whisk the egg whites in the bowl of a stand mixer. Meanwhile, heat the sugar and 30ml water in a pan and cook to 121C. Turn the mixer to low and slowly pour in the sugar. Turn upthe speed and whip until thick. Spoon onto the trifle and blowtorch, if you like.

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.

LEMON CURD TRIFLE WITH FRESH BERRIES

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

LEMON TRIFLE

Steps:

• Drain the cherries through a sieve over a bowl, reserving the syrup. Slice the madeira loaf, and use the cake slices to line a trifle dish or large glass bowl. Pour over the sherry and half the reserved cherry syrup, and leave to soak. Whisk the double cream to soft peaks, and set aside.
• Spoon the custard over the soaked sponge layer, then dot over half the drained cherries. Drizzle with half the remaining cherry syrup. Dollop over the cream, then spread it out so it covers the cherries. Spoon over blobs of the lemon curd, using the back of the spoon to ripple the curd through the cream.
• Just before serving, scatter the remaining cherries over the trifle, drizzle over the rest of the cherry syrup, and grate over the dark chocolate.