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Lemon Meringue Trifle

ByElien

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This lemon meringue trifle is full of zesty, creamy flavors. It has layers of soft sponge, tangy lemon curd, whipped cream, and silky Swiss meringue. You can make most of the layers ahead of time, which means less stress on the day of serving.

A layered lemon trifle in a clear glass bowl. The dessert features layers of creamy filling, lemon curd, and cake pieces. The top is adorned with peaks of golden-brown toasted meringue. Two lemon slices are placed nearby on a light surface.

I recommend homemade sponge cake, whipped cream, and lemon curd for the best flavor and texture, but store-bought options can definitely work too! When you layer all these elements together and finish with a torched Swiss meringue top, it makes a gorgeous dessert.

Ingredients

  • For the sponge cake: Use 400g of your favorite plain or lemon sponge cake. I lightly soak the sponge with limoncello syrup for an optional boozy kick.
  • Lemon curd: Homemade lemon curd brings the perfect amount of tang to cut through the sweet.
    • Eggs
    • Sugar
    • Fresh lemon
    • Butter
  • For the whipped cream:
    • Heavy cream
    • Powdered sugar
    • Vanilla extract
  • For the Swiss meringue:
    • Egg whites (you can use those leftover from the homemade lemon curd!)
    • Granulated sugar
    • Vanilla extract
    • Salt

Lemon Curd

To make homemade lemon curd:

  1. In a heatproof bowl, whisk together eggs and sugar. Add lemon juice, lemon zest and salt.
  2. Microwave the mixture in 30-second intervals, whisking after each, until the curd thickens. This will take about 3-5 minutes, depending on your microwave.
  3. Once thickened, whisk in cold butter cubes until smooth, then strain. Let it cool before using.
Close-up of a person whisking vibrant yellow lemon curd in a pot on the left. On the right, a jar of lemon curd with a spoon, surrounded by halved and whole lemons. The text Basil and Bite is visible on both images.
A close-up of a spoonful of lemon meringue trifle layered with bright lemon filling, fluffy whipped meringue, and a buttery crust. The creamy meringue is golden brown on top, with a backdrop of the pie in a glass dish.

How to Make Swiss Meringue

Swiss meringue is light, glossy, and stable. Egg whites and sugar get heated together before whipping, so no extra cooking is needed. I do torch it with a kitchen torch at the end because that brings lovely caramelised contrast, but if you don’t have a kitchen torch, you could eat it just as it is. However, I would totally persuade you to get one if you don’t because it’s so handy in the kitchen and it brings so much extra flavour.

  1. Combine egg whites and granulated sugar in a heatproof bowl.
  2. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water.
  3. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C). You can check this using a kitchen thermometer.
  4. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff, glossy peaks form.

Instructions

1. Layer 1: Sponge cake

Cut the sponge cake into cubes. Place half in an even layer of cake cubes at the bottom of your trifle dish. Drizzle with limoncello syrup.

2. Layer 2: Lemon Curd

Spread a generous layer of lemon curd over the cake cubes. The citrusy brightness of the curd balances the sweetness of the other layers.

3. Layer 3: Whipped Cream

In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer until soft peaks form. Spread a thick layer of whipped cream over the lemon curd.

A white electric mixer is being used to whip cream in a stainless steel mixing bowl placed on a white countertop. In the background, there are two white ceramic containers.
A glass trifle bowl filled with layers, starting with a base of cake cubes, followed by a thick layer of white cream, and topped with more cake cubes. The dessert is set on a white surface.

4. Repeat Layers

Repeat the sponge cake and lemon curd layers for a second round, finishing with one extra round of lemon curd.

5. Top Layer: Swiss Meringue

Spoon or pipe the meringue over the top of the trifle. Use a kitchen torch to lightly toast the meringue until golden brown.

A lemon meringue trifle dessert in a glass bowl, layered with whipped cream, yellow custard, and sponge cake. A spoon drizzles a creamy topping on the whipped cream peaks. The background is softly blurred.
Close-up of a dessert with a fluffy meringue topping, partially toasted to golden brown. Beneath the meringue layer is a rich, yellow filling, resembling lemon curd. Slices of lemon are visible in the background.

Serving and Tips

  • Make ahead: The sponge cake and lemon curd can be made a couple of days in advance and the trifle (minus the Swiss meringue) can be assembled a day in advance too. Cover and store in the fridge. Add and mix the meringue on the day of serving.
  • Smaller versions: If serving a smaller group or wanting individual portions, put together individual trifles in glasses or jars.
  • Make it kid-friendly: Skip the limoncello and lemon juice to the syrup to moisten the sponge cake.
A white plate holds a dessert topped with fluffy meringue and a drizzle of orange sauce. A spoon rests beside it. In the blurry background, theres a glass container and a lemon slice.

More sweet recipes to try!

Yield: 10

Lemon Meringue Trifle

A glass trifle dish filled with layers of creamy dessert, featuring chunks of cake, whipped cream, and a smooth orange sauce. The top is garnished with swirled peaks of browned meringue. Plates can be seen in the background.

This Lemon Meringue Trifle is full of zesty, creamy flavors. It has layers of soft sponge, tangy lemon curd, whipped cream, and silky Swiss meringue. You can make the components ahead of time, which means less stress on the day of serving.

Prep Time 25 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

Lemon curd (or about 2 cups store-bought curd)

  • 4 large egg yolks
  • 2 large whole eggs
  • 190 ml fresh lemon juice
  • 3 Tbsp lemon zest
  • 200 g granulated sugar
  • 115 g butter cubed
  • 1/4 tsp salt if using unsalted butter

Limoncello syrup

  • 60g (1/4 cup) water
  • 50g (1/4 cup) sugar
  • 2 Tbsp limoncello (or lemon juice for a non-alcoholic version)

Sponge layer

  • 400 g sponge cake homemade or a store-bough plain or lemon sponge cake.

Whipped cream

  • 480 g heavy cream or whipping cream
  • 30 g powdered sugar
  • 1 tsp vanilla extract

Swiss meringue

  • 4 large egg whites
  • 200 g granulated sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

Lemon curd

  1. Whisk together the egg yolks, whole eggs, and sugar in a microwave-safe bowl.
  2. Whisk in the lemon juice and lemon zest.Microwave in 30-second intervals, whisking well after each interval until the mixture thickens (about 4-5 minutes, depending on your microwave).
  3. Check that the curd is thick enough by dipping it in a metal spoon. The curd should easily coat the back of the spoon.
  4. Stir in the cold butter cubes until smooth, and add salt if using unsalted butter.
  5. Strain through a fine mesh sieve an let the lemon curd cool completely before using.

Limoncello syrup

  1. Combine the sugar and water in a small saucepan over medium heat.
  2. Stir until the sugar dissolves completely. Bring the mixture to a gentle simmer for around 5 minutes.
  3. Remove from heat and let cool then stir through limoncello or fresh lemon juice.

Whipped cream

  1. In a large chilled bowl, whip the cream with powdered sugar and vanilla until medium peaks form.

Assembling

  1. Cut the sponge cake into cubes and place half of them in an even layer at the bottom of a trifle dish. Sprinkle over half the limoncello syrup.
  2. Spread 1/3 of the lemon curd over the cake cubes.
  3. Spread half the whipped cream over the lemon curd.
  4. Repeat the layers of sponge cake, limoncello syrup, lemon curd, and whipped cream. Finish with one last layer of lemon curd.

Swiss meringue

  1. Combine egg whites and granulated sugar in a heatproof bowl.
  2. Place the bowl over a pot of barely simmering water, ensuring the bottom doesn’t touch the water.
  3. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C) or until it's warm and you can no longer feel granules of sugar if you rub a bit between your fingers.
  4. Transfer the mixture to a stand mixer fitted with a whisk attachment.
  5. Beat on high speed until stiff, glossy peaks form, then whisk in the vanilla and salt.
  6. Spoon or pipe the meringue over the top of the trifle. Use a kitchen torch to toast the meringue until golden.

Notes

  • Make ahead: The sponge cake and lemon curd can be made a couple of days in advance and the trifle (minus the Swiss meringue) can be assembled a day in advance too. Cover and store in the fridge. Add and mix the meringue on the day of serving.
  • Smaller versions: If serving a smaller group or wanting individual portions, put together individual trifles in glasses or jars.

    • Nutrition Information

    Yield

    10

    Serving Size

    1
    Amount Per Serving Calories 524Total Fat 22gSaturated Fat 13gUnsaturated Fat 6gCholesterol 207mgSodium 373mgCarbohydrates 74gProtein 8g
    © Elien Lewis

    I'm Elien, a lover of all things cooking, baking, and butter! I am a self-taught baker, author, and foodie. You will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. I'm so happy to have you here!

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