Raspberry Lemon Meringue Trifle
This giant Raspberry Lemon Meringue Trifle is an impressive dessert, layered with moist pound cake, tart lemon curd, raspberry jam, and fluffy vanilla meringue. Perfect for feeding a crowd, it’s sure to be a showstopper at any gathering!
Servings: 20-24
Total Time: 1 hour
Ingredients
For the Trifle:
6 pound cakes (1-lb each), Sara Lee brand recommended
16 oz raspberry jam
4 cups lemon curd (recipe below, or use purchased curd)
8 cups meringue (recipe below)
Fresh raspberries (optional, for decoration)
Lemon zest (optional, for decoration)
For the Lemon Curd:
0.25 oz unflavored powdered gelatin (2 1/2 tsp or 1 envelope)
2 tbsp cold water
6 oz unsalted butter
2 cups granulated sugar
4 large eggs
4 large egg yolks
1 1/3 cups freshly squeezed lemon juice
For the Meringue:
8 large egg whites (at room temperature)
14 oz granulated sugar (2 cups)
2 tsp vanilla extract
Pinch of salt
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
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