Lemon Meringue Trifle
Citrus lovers won’t believe this take on the classic lemon meringue pie, as weightless as it is rich and sinful. The vanilla sponge cake and sharp lemon curd are wrapped in sweet clouds of whipped cream, while the Italian meringue topping is nothing to be trifled with.
Ingredients
- ½ cup (70 g) unbleached all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 3 eggs, at room temperature
- ½ cup (105 g) sugar
- ½ tsp (2.5 ml) vanilla extract
- ¾ cup (160 g) sugar
- 2 tbsp cornstarch
- 2 lemons, grated zest only
- 2 eggs
- 2 egg yolks
- 1/3 cup (75 ml) water
- 1/3 cup (75 ml) lemon juice
- ½ cup (115 g) cold unsalted butter, diced
- ¼ cup (55 g) sugar
- 2 tbsp (30 ml) water
- 2 egg whites, at room temperature
- 1 tbsp (15 ml) lemon juice
- 2 cups (500 ml) 35% whipping cream
- ¼ cup (55 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns light and triples in volume, about 10 minutes. Sift the dry ingredients over the egg mixture and fold in with a spatula or a whisk. Spread the batter in the prepared pan.
- Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the side of the pan and the cake to unmould. Cut the cake into large cubes. You will have 6 to 8 cups of cubes. Set aside.
Citrus lovers won’t believe this take on the classic lemon meringue pie, as weightless as it is rich and sinful. The vanilla sponge cake and sharp lemon curd are wrapped in sweet clouds of whipped cream, while the Italian meringue topping is nothing to be trifled with.