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Candied Lemon Trifle
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Lemon Curd

3 large Land O Lakes® Eggs

3 large Land O Lakes® Eggs (yolks only), (reserve 1 egg white for cake)

1 cup sugar

3/4 cup freshly squeezed lemon juice

1 tablespoon freshly grated lemon zest

1 tablespoon peeled, coarsely chopped fresh gingerroot

1/2 cup Land O Lakes® Butter, cut into 8 pieces

Chiffon Cake

1 cup plus 2 tablespoons cake flour

1 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup Land O Lakes® Butter, melted

4 large Land O Lakes® Eggs, separated, reserve whites

1/3 cup whole milk

5 large Land O Lakes® Eggs (whites only), (from reserved whites)

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon freshly grated lemon zest


1/2 cup sugar

1/3 cup lemon juice

2 tablespoons peeled, finely chopped fresh gingerroot


1 1/2 cups Land O Lakes® Heavy Whipping Cream, whipped

1 cup crumbled shortbread cookies, divided


Candied lemon slices, if desired (see tip)

How to make

  1. STEP 1

    Beat 3 eggs and 3 egg yolks together in 2-quart saucepan with whisk. Whisk in 1 cup sugar, 3/4 cup lemon juice, 1 tablespoon lemon zest and 1 tablespoon chopped gingerroot. Cook over medium-low heat, stirring constantly with wooden spoon, 15-20 minutes or until mixture coats back of spoon and is thickened. (Do not boil.) Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Pour curd through strainer into bowl. Let mixture cool to room temperature, stirring occasionally, at least 1 hour.

  2. STEP 2

    Heat oven to 325°F.  Line 15x10x1-inch baking pan with parchment paper. Set aside.

  3. STEP 3

    Combine cake flour, 1/2 cup sugar, baking powder and salt in bowl; set aside.

  4. STEP 4

    Combine 1/4 cup melted butter, 4 egg yolks and milk in another large bowl. Whisk flour mixture into butter mixture.

  5. STEP 5

    Place 5 egg whites in another large bowl. Beat on high speed until frothy. Add cream of tartar, vanilla and 1 teaspoon lemon zest. Beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.

  6. STEP 6

    Whisk one-third of egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with rubber spatula.

  7. STEP 7

    Pour batter into prepared pan. Bake 20-25 minutes or until top springs back when lightly touched.

  8. STEP 8

    Meanwhile, combine 1/2 cup sugar, 1/3 cup lemon juice and 2 tablespoons chopped gingerroot in small saucepan. Heat over medium heat 3-5 minutes or until sugar is dissolved and syrup has thickened just slightly.

  9. STEP 9

    Turn cake out of pan; remove parchment paper. Brush syrup over cake with pastry brush. Cool cake completely. Cut cake into small cubes.

  10. STEP 10

    Place half of cake cubes into trifle dish or large clear glass serving bowl. Spread half of whipped cream on top of cake. Spread half of lemon curd on top of whipped cream. Sprinkle with 1/2 cup shortbread crumbles. Repeat layers again omitting shortbread crumbles. Refrigerate 4 hours before serving. Sprinkle with remaining 1/2 cup shortbread crumbles and top with candied lemon slices, if desired.

Tip #1

Candied Lemon Slices: Place 1 1/2 cups water and 1/2 cup sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil and sugar is dissolved. Slice lemon into thin (about 1/8-inch) slices. Cook slices in sugar syrup, turning occasionally, 30 minutes or until liquid has reduced to thick syrup. Remove from syrup; place onto cooling rack; cool completely. Store refrigerated.

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