Lemon Cream Cheese Trifle Recipe
Looking for a light dessert that can be made ahead? The following Lemon Cream Cheese Trifle may be perfect. It is not only a pretty dessert, but also delicious.
18 Servings
Lemon Filling:
1 1/2 cups sugar
1/2 cup cornstarch
2 cups water
2/3 cup lemon juice
2 teaspoons finely grated lemon zest, (optional)
4 egg yolks, slightly beaten
1 ounce softened cream cheese
4 egg whites
1/2 cup sugar
Lemon Curd:
4 large egg yolks
2/3 cup sugar
3 ounces freshly squeezed lemon juice, (about 2 1/2 large lemons)
1 pinch salt
4 tablespoons butter
8 cups pound cake, cut into 1" cubes
1/2 cup lemoncello liqueur
Sweetened whipped cream
Amount Per Serving
Calories 398 Calories from Fat 123
Percent Total Calories From: Fat 31% Protein 5% Carb. 61%
Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 167 mg
Sodium 255 mg
Total Carbohydrate 61 g
Dietary Fiber 0 g
Sugars 30 g
Protein 5 g
Vitamin A 8% Vitamin C 11% Calcium 0% Iron 4%
18 Servings
Lemon Filling:
1 1/2 cups sugar
1/2 cup cornstarch
2 cups water
2/3 cup lemon juice
2 teaspoons finely grated lemon zest, (optional)
4 egg yolks, slightly beaten
1 ounce softened cream cheese
4 egg whites
1/2 cup sugar
Lemon Curd:
4 large egg yolks
2/3 cup sugar
3 ounces freshly squeezed lemon juice, (about 2 1/2 large lemons)
1 pinch salt
4 tablespoons butter
8 cups pound cake, cut into 1" cubes
1/2 cup lemoncello liqueur
Sweetened whipped cream
- Lemon Filling: Mix the 1 1/2 cups sugar and cornstarch; add the water, lemon juice, and egg yolks.
- Microwave on high power, stirring every minute, until clear and thick, 3-5 minutes.
- Add cream cheese and stir to melt.
- Cool while preparing meringue.
- Beat the egg whites until soft peaks form; gradually add the 1/4 cup sugar and beat until stiff peaks form.
- Fold into the cooled lemon mixture.
- Lemon Curd: beat the yolks and sugar until well blended.
- Stir in the remaining ingredients.
- Microwave on high stirring every minute, until thickened and mixture coats a spoon but is still liquid enough to pour; make sure it doesn't boil.
- Press the mixture through a fine sieve and refrigerate until thickened.
- Assembly: Toss the liqueur with the pound cake cubes.
- Place 1/3 of the cubes on the bottom of a standard trifle bowl; top with 1/3 of the lemon filling.
- Drizzle 1/3 of the lemon curd over the lemon filling.
- Add another layer of cake cubes, lemon filling, and lemon curd.
- Add the remaining cake cubes; top with the remaining lemon filling, then the remaining lemon curd.
- Cover with plastic wrap and chill several hours.
- Pipe sweetened whipped decoratively over the trifle and serve.
Amount Per Serving
Calories 398 Calories from Fat 123
Percent Total Calories From: Fat 31% Protein 5% Carb. 61%
Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 167 mg
Sodium 255 mg
Total Carbohydrate 61 g
Dietary Fiber 0 g
Sugars 30 g
Protein 5 g
Vitamin A 8% Vitamin C 11% Calcium 0% Iron 4%
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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.