Lemon Curd Trifle Recipe

Name: Lemon Curd Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 eggs, separated; 1 3/4 cups sugar, divided; 3/4 cup powdered potato starch; 1/4 cup matzo cake meal; 1 tablespoon grated orange rind; 1 teaspoon grated lemon rind; 3 tablespoons orange juice; 1 tablespoon lemon juice; 1 quart fresh strawberries, hulled and sliced; Whole strawberries; Whipped cream

Servings: persons

1
Beat egg whites (at room temperature) in a large mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating 5 minutes or until stiff peaks form. Set side.
2
Place egg yolks in a large mixing bowl; beat at high speed of electric mixer 6 minutes or until thick and lemon colored. Gradually add remaining sugar, beating constantly until thoroughly blended.
3
Combine potato starch and cake meal. Set aside.
4
Combine orange and lemon rinds and juices. Add to egg yolk mixture alternately with potato starch mixture, beginning and ending with dry mixture. Gently fold in egg white mixture.
5
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325u00b0 for 1 hour and 20 minutes or until cake springs back when lightly touched. Remove from oven; invert pan, and cool completely (about 40 minutes) before removing from pan.
6
Slice cake; line bottom and sides of a 3-quart serving bowl with slices. Pour half of Lemon Curd over cake. Top with sliced strawberries. Spoon remaining Lemon Curd over strawberries. Garnish with whole strawberries and whipped cream.

747

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 eggs, separated, 1 3/4 cups sugar, divided, 3/4 cup powdered potato starch, 1/4 cup matzo cake meal, and more.

Yes, Lemon Curd Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Curd Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions