Lemontrifle Recipes
LEMON TRIFLE
The rich lemony filling and fresh berries in this tempting trifle make it tasty and beautiful. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.
Nutrition Facts :
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
LEMON DELIGHT TRIFLE
I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON TRIFLE
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 569 g, Fat 43 g, Protein 6 g
LEMON TRIFLE
I made this for dessert on Easter and it was the perfect choice! A wonderful dessert for special occasions. I made a scratch angel food cake but I did not include that in the cooking time. The recipe comes from America's Best Recipes -- A 2003 Hometown Collection.
Provided by Lvs2Cook
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 524.7, Fat 13.8, SaturatedFat 10.5, Cholesterol 18, Sodium 478.6, Carbohydrate 93.1, Fiber 2.6, Sugar 68.1, Protein 10.8
LEMON TRIFLE
I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.
Provided by Toi
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g
More about "lemontrifle recipes"
LEMON STRAWBERRY TRIFLE - MOM ON TIMEOUT
From momontimeout.com
Ratings 6
Calories 151 per serving
Category Dessert
- Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
LEMON MERINGUE TRIFLE | RICARDO
From ricardocuisine.com
5/5 (10)
Category Desserts
Servings 10
Total Time 2 hrs 10 mins
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a saucepan off the heat, combine the sugar with the cornstarch and zest. Add the eggs, egg yolks, water and lemon juice and mix thoroughly with a whisk. Cook over medium-high heat, stirring continuously while scraping the bottom and sides of the pan, until the mixture thickens. Remove from the heat.
- In a saucepan, bring the sugar and water to a boil. Let boil over medium heat until a candy thermometer reads 240°F (116°C).
QUICK EASY DESSERT RECIPES: DREAMY LEMON CURD TRIFLE
From itisakeeper.com
Cuisine American
Total Time 15 mins
Category Dessert
Calories 688 per serving
- 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.
EASY LEMON TRIFLE DESSERT RECIPE - BELLY FULL
From bellyfull.net
Ratings 2
Calories 271 per serving
Category Dessert
- Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
- 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.
LIGHT & LUCIOUS EASY LEMON TRIFLE RECIPE | A MAGICAL MESS
From amagicalmess.com
Reviews 35
Calories 298 per serving
Category Dessert
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Estimated Reading Time 4 mins
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3.2/5 (177)
Category Recipes
Servings 16
Total Time 1 hr 30 mins
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LEMON BERRY TRIFLE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (14)
Category Dessert
- 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.)
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From tastesoflizzyt.com
5/5 (1)
Calories 240 per serving
Category Dessert
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
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From melissassouthernstylekitchen.com
5/5 (16)
Calories 900 per serving
Category Dessert
- In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
- In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
- Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.
- To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with 1/2 of the lemon syrup. Add a layer of lemon cream and 1/2 of the whipped topping. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped topping.
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From thebestcakerecipes.com
Servings 20
Calories 224 per serving
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
- Once syrupy, mix in cream. Beat until cream slightly mounds. Beat in 8 ounces Cool Whip and then stir in 1 tablespoon of lemon zest.
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From amandascookin.com
Ratings 64
Calories 436 per serving
Category Desserts
- Beat the cream cheese and the dry pudding mix together until smooth. Slowly add the room temp 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.
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