With the Victoria Day Long Weekend fast approaching and many people entertaining, Lemon Trifle is a delicious dessert that seems to suit many palates and stretch for a large crowd.
Now at our house, we invite a few people over, just as an excuse to have Lemon Trifle. It is lovely the first day and just as delicious the second or third (if it lasts!)
Enjoy!
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! | |