Best 2 Lemon Meringue Trifle Recipes
Indulge in the delightful symphony of flavors and textures with our Lemon Meringue Trifle, a captivating dessert that tantalizes the senses. This classic English dessert is a multi-layered masterpiece, featuring delicate ladyfingers soaked in a refreshing lemon syrup, a velvety lemon curd, and a billowy meringue topping that adds a touch of ethereal lightness. Each spoonful is a harmonious blend of tangy lemon, creamy custard, and the airy sweetness of meringue, creating an unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, our Lemon Meringue Trifle recipe is meticulously crafted to guide you through every step, ensuring a stunning and delectable dessert that will impress your family and friends. Alongside the main recipe, discover variations like the Mini Lemon Meringue Trifles, perfect for individual servings, and the irresistible Vegan Lemon Meringue Trifle, catering to plant-based preferences. Embark on a culinary journey and create a dessert that is both visually stunning and a delight to the palate.
Let's cook with our recipes!
LEMON DELIGHT TRIFLE
I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON MERINGUE BARS
Your lemon meringue pie just got squared -- into bars, that is. Skip rolling out pie dough with this easy-to-make press-in version, and spread on the meringue and toast it under your broiler.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F.
- For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
- Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
- Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve.
Tips:
- For a more intense lemon flavor, use freshly squeezed lemon juice and zest instead of the bottled kind.
- Make sure the lemon curd is completely cooled before folding it into the whipped cream, otherwise it will melt the cream.
- Don't overbeat the whipped cream, otherwise it will become grainy. Stiff peaks are what you're looking for.
- If you don't have a trifle dish, you can use a large glass bowl or even a 9x13 inch baking dish.
- Chill the trifle for at least 4 hours before serving, or overnight for the best flavor. This will allow the layers to meld together and the flavors to develop.
Conclusion:
This lemon meringue trifle is a delicious and refreshing dessert that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like your lemon curd tart or sweet, or your meringue soft or toasted, this trifle is sure to please. So next time you're looking for a special dessert, give this lemon meringue trifle a try. You won't be disappointed!
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