Lemon Trifle
Print recipe| Serves | 8 - 12 |
Ingredients
- 2 Medium sized angel food cakes
- Sherrif lemon pie filler that will make 2 pies
- 3 Cups whipping cream
- 2 1/2 Tsp grated lemon rind
- Additional 2 tsp of grated lemon rind
Directions
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Prepare pie filler according to directions, except reserve the egg whites. When pie filler is cooling add the lemon rind to it.  | |
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In a separate bowl whip the egg whites until soft peaks form.  | |
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In another bowl, whip the whipping cream until soft peaks form.  | |
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Fold first the egg whites and then 1 cup of the whipped cream into the pie filler.  | |
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Break the cake into walnut size pieces. Then place a layer of cake pieces in the bottom of a glass bowl. Top this with the lemon mixture. Continue doing this but end with the lemon mixture. Top with the remaining whipped cream. Spinkle the remaining lemon rind in a decorative finish on top of the cake.  | |
| Enjoy! | |