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(Serves
4-6)
1
pkt trifle sponges
lemon curd
3 lemons - juice and zest
50gms (2ozs) icing sugar
5ozs double cream - whipped
Split
the trifle sponges and spread each half with lemon curd, place
them in a serving dish.
Remove
the zest from each lemon and keep. Squeeze the juice from
two and a half lemons and pour over the trifle sponges, mash
with a fork.
Using
the juice from the remaining half lemon make up a runny icing
and pour this over the sponge mixture, cover with cling film
and leave for 1-24 hours.
To
serve, top with whipped cream and scatter with the lemon zest.
Lazy
Cook tips - this trifle is more delicious the longer
the sponges soak in the lemon juice, make it a day in advance
of serving if possible and add the cream and zest to serve.
It is an ideal sweet to serve following a rich meal. Make
it in a shallow dish rather than the traditional deep trifle
dish.
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to Lazy Mo recipes >>
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