Trifles are delicious individual desserts at a baby shower or bridal luncheon in the spring. Serve them topped with a flower to match your color theme! To complete this recipe, you will need a pound cake (try this delicious recipe), vanilla ice cream and one recipe of lemon sauce.
2 cups sugar
1 cup butter
2/3 cup fresh lemon juice
4 large eggs, slightly beaten
1/4 cup lemon zest (grated lemon rind)
Combine the sugar, butter and lemon juice in the top of a double boiler. Once the water starts to boil, reduce the heat to low and cook until the butter melts. Remove from the stove, cool slightly and gradually stir in eggs, one at a time, stirring constantly. Return to medium-low heat, stirring constantly, until the mixture thickens and coats a spoon; about 10 to 15 minutes. Remove from the heat and cool. I usually strain the sauce at this point and then add the lemon zest. Stir well, cool, cover and refrigerate. Fresh lemon juice is the secret to the intense flavor. Cut the cake into small quarter size pieces. To assemble the trifle, you should layer by alternating the cake, lemon sauce and ice cream. The lemon sauce can also be used to fill miniature pie shells. Enjoy a very lemony dessert that will receive rave reviews.
Yields: 2 1/4 cups lemon sauce
Hint: Microwave lemons for 30 seconds to get more juice.
2 More Delicious Trifles!
Try these two great trifle recipes this spring! Serve them in stemmed glasses or individual mini trifle bowls like these from King Arthur Flour.
Nutter-Butter Banana Pudding Trifle
Strawberry Sugar-Biscuit Trifle
images: lemon trifle & tablescape by Phronsie’s Tables,