Lemon Lovers Trifle

This lemon trifle has layers of lemon cake, lemon curd and lemon Bavarian cream – A perfect dessert for anyone that loves lemons!

Trifles are such an easy dessert to make, and are perfect for feeding a large group of people. They also look super impressive! I am a huge fan of trifles and quite a few recipes have made it onto my blog – Black Forest Trifle, Red Velvet Cheesecake Trifle and Green Velvet Cheesecake Trifle.

Jump to:

• What ingredients do I need?
• How do I make this?
• Lemon Lovers Trifle

This lemon lovers trifle is one of my new favourites. Lemon plays a star in this dessert and is present in the cake and Bavarian cream. Of course lemon curd is in this trifle too! This trifle would be perfect for a spring or summer dessert, a baby shower or a wedding shower.

What ingredients do I need?

• Cake and Pastry flour – You can use all purpose flour instead. Take 4 tablespoons out of the 2 cups of all purpose flour, and replace it with 4 tablespoons of cornstarch.
• Baking powder & baking soda
• Unsalted butter – I use unsalted butter for the cake because I like to control the amount of salt in it.
• Salted butter – I use salted butter for the lemon curd because it needs the amount of salt that is in salted butter.
• Granulated sugar
• Large eggs – you will need 13 eggs for this recipe. You will have quite a few egg whites left. I made egg white omelets for dinner the day I made this!
• Salt
• Milk – I use 3.25% milk whenever a recipe calls for milk. I find full fat milk gives a richer taste.
• Lemon juice and lemon zest – You will need approximately 6 lemons.
• Vegetable Oil
• Powdered gelatin – You want to use the unflavoured gelatin. It is usually next to the flavoured gelatin in the grocery store.
• Heavy whipping cream
• Vanilla extract

How do I make this?

Cake

First, make the cake by mixing the dry ingredients and lemon zest together and set aside. Combine the rest of the wet ingredients into a measuring cup and set aside. Mix the butter and sugar together until well combined. Add in the eggs, one at a time, and mix well after each addition. Add the dry ingredients and the remaining wet ingredients alternately into the batter. Mix until well combined. Divide the batter into two 8-inch pans and bake.

Lemon curd

To make the lemon curd, place egg yolks into a bowl. Add the lemon juice, zest and sugar to a medium pan and bring to a boil over medium heat. Pour the boiled mixture into the eggs and whisk vigorously. Pour the whole mixture back into the saucepan and constantly whisk until the lemon curd is ready. You will know that it is ready when it coats the back of a wooden spoon. Pour the mixture into a clean bowl and mix the cold butter into it to cool it down. Set the bowl over another bowl with ice.

• 

• 

• 

• 

• 

Lemon Bavarian cream

Next, make the lemon Bavarian cream. Sprinkle the gelatin over the lemon juice and set aside. Add the eggs into a bowl and set that aside. Combine 3/4 cup of whipping cream, sugar, vanilla extract and lemon zest into a large saucepan and heat over medium heat. Pour the warm cream over the eggs and constantly whisk to temper them. Add the whole mixture back into the saucepan and heat it, whisking until it coats the back of a spoon. Pour the gelatin mixture into the cream stir until smooth. Pour the custard into another bowl and set it over a bowl with ice.

While the custard cools, whip the remaining 1 cup of heavy whipping cream until stiff peaks. When the custard is cool, gently fold the whipped cream into it.

To assemble, cut cake into 1-inch cubes. Place a layer of cubes into the bottom of a trifle dish. Spoon a thin layer of lemon curd over the cake cubes. Top that with a layer of Bavarian cream. Repeat the layers 2 more times. Decorate the top of the trifle with sweet whipped cream and slices of lemons.

Other fruit desserts

• PEACH CREAM PIE WITH ALMONDS
• BLUEBERRY CHEESECAKE PIE
• STRAWBERRY RHUBARB CHEESECAKE
• STRAWBERRY CREPE CAKE
• BLOOD ORANGE CHEESECAKE