If you love quick easy dessert recipes, then you will love this Dreamy Lemon Curd Trifle!
This week I made this Dreamy Lemon Curd Trifle for dessert. I am a big lemon fan and I love to have a reason to use my lemon curd.
I bought this trifle bowl a long time ago and I put it on a shelf and admire it, but it hasn’t been used until now. I can’t wait to start creating pretty recipes in it now that I got it out. I thought I would start out with an easy dessert. There is no baking involved and it goes together in a snap. I think the hardest part is finding the lady fingers. I had to go to a few stores until I found them. You need a few packages depending how you make your dessert.
If you make it in individual bowls you won’t need as many. I used a 3 quart trifle dish and it took three packages. You can also make your own lemon curd or buy it in the store. You soak the lady fingers in lemonade for a few minutes. Then you just layer the ingredients.
You could even add pudding to the mixture if you would like. I love how versatile it is.
Have fun making this Dreamy Lemon Curd Trifle.
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Quick Easy Dessert Recipes: Dreamy Lemon Curd Trifle
Dreamy Lemon Curd Trifle
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Ingredients
- 2 - 3 packages Lady Fingers
- 3 cups heavy cream
- 3 Tbsp Confectioners Sugar
- 2 cups lemon curd
- Lemon Zest
- ½ cup lemonade
- slices Lemon, optional
Instructions
- Place the lady fingers on a cookie sheet. Sprinkle the lemonade over the lady fingers for 5 minutes. While waiting, mix the whipping cream with confectioners sugar.
- Layer the lady fingers, whipping cream, and lemon curd. Finish off with some lemon zest.
- I added some lemon slices around the edge of bowl. (optional)
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.