The yummy lemon flavor in this trifle comes from half a cup of freshly squeezed lemon juice and a couple of teaspoons of lemon zest. The citrus pop is refreshing on the tongue and is a nice change from the rich flavors of chocolate, peppermint, and gingerbread that are popular around the holiday season. The lady finger cookies soaked in limonchello enhanced the lemon flavors and added a bit of texture to the pudding and whipped cream. Garnish the trifle with a few cherries and and more lemon zest to add a pop of color and you have yourself a delicious dessert that won't feel too heavy or filling.
This recipe makes a smaller trifle with two sets of three layers, but if you want to make a really impressive dessert just double the recipe and you will see lots of layers of lady fingers, pudding, and whipped cream. Whether you need a break from a chocolate overload or are craving a citrus-y dessert, this Lemon Trifle is an easy dessert to make that will give you a good dose of fresh lemon flavor.
Lemon Trifle (pudding adapted from Lynn's Kitchen Adventures)
3/4 cup granulated sugar
2 1/2 cups skim milk
3 egg yolks, beaten
1/4 tsp salt
2 Tbsp unsalted butter
1/2 cup fresh lemon juice
2 tsp freshly grated lemon zest
1 pint heavy whipping cream
1/2 cup powdered sugar
24 lady finger cookies
optional: 1/2 cup limoncello
Put a large mixing bowl and beaters to a mixer in the freezer to chill.
In a large saucepan, mix together sugar, cornstarch, and milk. Heat over medium, stirring frequently until mixture starts to thicken. Add about a cup of the mixture to the beaten egg yolks and whisk ingredients together. This tempers the eggs. Add the egg mixture to the saucepan and whisk ingredients together. Continue stirring until pudding comes to a boil. Boil for about 1 minute, stirring constantly. Remove pudding from heat. Stir in butter, lemon juice, and lemon peel. Cool pudding to room temperature and then cover the pudding with plastic wrap and place in refrigerator to cool.
Remove the mixing bowl and beaters from the freezer. Add the whipping cream to the chilled bowl. Beat on high for a minute until cream begins to thicken. Slowly add the powdered sugar. Continue to beat on high until the cream is very thick and has stiff peaks.
Layer half of the lady fingers in the bottom of a trifle bowl. Sprinkle half of the limoncello on top of the lady fingers. Layer half of the chilled pudding on top of the lady finger cookies. Spread half of the whipped cream on top of the pudding. Repeat layers, ending with whipped cream. Cover with plastic wrap and refrigerate overnight. When ready to serve, garnish with lemon peel and maraschino cherries.
Print this recipe!
Servings Per Recipe: 10
Amount Per Serving:
Total Fat: 22.2 g
Cholesterol: 157.9 mg
Sodium: 231.3 mg
Total Carbs: 29.4 g
Fiber: 0.2 g
Sugars: 30.2 g
Protein: 5.4 g
-Light, refreshing, flavorful dessert
-Easy to make and assemble (use boxed pudding to reduce time spent in the kitchen)
-Versatile-make different pudding flavors and use different cookies/cakes to layer in the trifle
-High in fat and calories (consider using low fat or fat free Cool Whip instead of heavy whipping cream)
-Must be prepared in advance to refrigerate overnight