Why You’ll Love This Recipe
Lemon Trifle is a refreshing and elegant dessert that layers tangy lemon curd, fluffy whipped cream, and soft cake or ladyfingers for a perfect balance of sweet and tart. Its vibrant flavor and beautiful presentation make it ideal for spring and summer gatherings, brunches, or anytime you crave a light yet indulgent treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lemon curdwhipped cream (or heavy cream to whip)sponge cake or ladyfingerslemon juicelemon zestpowdered sugarvanilla extractfresh berries or mint (optional for garnish)
directions
Prepare the lemon curd or use store-bought for convenience.
Whip the cream with powdered sugar and vanilla extract until soft peaks form.
Cut the sponge cake or ladyfingers into bite-sized pieces.
In a trifle dish or individual glasses, start layering: begin with a layer of cake, then spoon over some lemon curd, followed by a layer of whipped cream.
Repeat the layers until the dish is full, ending with whipped cream on top.
Sprinkle lemon zest on top and garnish with fresh berries or mint if desired.
Chill in the refrigerator for at least 2 hours before serving to let the flavors meld.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesChilling time: 2 hoursTotal time: 2 hours 15 minutes
Variations
Use mascarpone cheese mixed with whipped cream for a richer texture.
Add a layer of lemon or berry jelly for extra color and flavor.
Incorporate crushed cookies or graham crackers for crunch.
Use orange curd instead of lemon for a different citrus note.
storage/reheating
Store Lemon Trifle covered in the refrigerator for up to 3 days.Best served chilled—do not freeze as the texture may become watery upon thawing.No reheating necessary, just enjoy straight from the fridge.
FAQs
Can I make Lemon Trifle ahead of time?
Yes, it’s best made a few hours ahead to allow the layers to set and flavors to meld.
Can I use store-bought cake?
Absolutely, store-bought pound cake or ladyfingers work well.
What can I substitute for lemon curd?
You can use vanilla pudding with added lemon juice and zest, though it will be less intense.
Can I make this dairy-free?
Yes, use coconut whipped cream and a dairy-free lemon curd alternative.
Do I need a trifle bowl?
No, individual serving glasses or any clear dish work great for presentation.
How long can Lemon Trifle sit out?
It should be refrigerated and can sit out for up to 1 hour before serving.
What’s the best type of cake to use?
A light sponge cake or angel food cake works best to soak up the lemon and cream layers.
Can I add alcohol?
Yes, a splash of limoncello on the cake layer adds a flavorful twist.
Can kids eat this dessert?
Yes, as long as no alcohol is used, it’s a kid-friendly treat.
What fruits go well with Lemon Trifle?
Berries like raspberries, blueberries, or strawberries pair wonderfully with lemon.
Conclusion
Lemon Trifle is a luscious, sunshine-filled dessert that combines creamy, citrusy, and cakey elements in every spoonful. Whether served in a large bowl or individual portions, it’s a crowd-pleaser that’s as beautiful as it is delicious. Perfect for warm weather occasions or a bright ending to any meal.
Print
Lemon Trifle
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chilling)
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and light dessert layered with lemon curd, sponge cake, and whipped cream, perfect for warm weather gatherings.
Ingredients
- 1 pound cake or sponge cake, cubed (about 4 cups)
- 1 cup lemon curd
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for garnish)
- Fresh berries or mint leaves (optional, for garnish)
Instructions
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
- In a trifle dish or individual dessert glasses, place a layer of cubed pound cake at the bottom.
- Spoon a layer of lemon curd over the cake cubes.
- Add a layer of whipped cream on top of the lemon curd.
- Repeat the layers until the dish is full, finishing with a layer of whipped cream.
- Garnish with lemon zest, fresh berries, or mint leaves if desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can use store-bought or homemade lemon curd.
- Try using angel food cake for a lighter texture.
- This dessert can be made a day in advance and stored in the fridge.