Lemon Trifle

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Lemon Trifle

  • Total time: 4 Hours
  • Servings: 6 Servings

Ingredients

  • 1 Cup Sugar
  • 2/3 Cup Fresh Lemon Juice
  • 1 Tbsp Finely Grated Lemon Zest
  • 8 Large Egg Yolks
  • 1/4 tsp Coarse Salt
  • 1 1/4 Sticks Unsalted Butter (10 Tbsp), cut into 1/2-inch pieces
  • 10 Italian Ladyfinger Biscuits
  • 1/2 Cup Dessert Wine (such as Sauternes or sweet sherry) - find substitute
  • 2 Cups Heavy Cream
  • 2 Tbsp Confectioners’ Sugar

Directions

  • 1)

    In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

  • 2)

    Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

  • 3)

    Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

  • 4)

    Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine substitute; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners’ sugar until soft peaks form.

  • 5)

    Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon, 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.

Notes

Source: https://www.marthastewart.com/335711/lemon-trifle