Lemon Meringue Trifle

Lemon Meringue Trifle Lemon Meringue Trifle
I love the meringue topping on this dish, which adds a little sweetness to the lemon curd.
6 people 30 minutes 50 minutes



  • 25 g Caster Sugar
  • 4 tbsp Raspberry Jam
  • 100 ml Sherry
  • 175 ml SuperValu Cream lightly whipped

Italian Meringue

  • 175 g Caster Sugar
  • 3 - Fresh Egg
  • 1 tbsp Liquid Glucose
  • 50 ml Water

Lemon Curd

  • 110 g Caster Sugar
  • 4 large Fresh Egg
  • 110 g SuperValu Butter cold and cut into cubes
  • 2 - SuperValu Lemon grated zest and juice

Lemon Swiss Roll

  • 110 g Caster Sugar
  • 4 - Fresh Egg
  • 110 g Self-Raising Flour


To Make the Lemon Curd
  1. Put all ingredients except the butter in a bowl over a saucepan of simmering water.
  2. Whisk continuously, by hand, until it thickens and then slowly whisk in butter, piece by piece and allow to cook for 10-12 minutes until it thickens further.
  3. At this stage the water should be on a very gentle simmer.
  4. When the curd is cooked transfer to sterilised jars, allow to cool and store in your fridge for up to a month.
To make Lemon Swiss Roll
  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Grease and line an oblong (13 x 9 inch/33 x 23 cm) tin with parchment paper.
  3. In a mixing bowl beat the 4 eggs with the sugar for the sponge base. It should become very light and aerated. The whisk should leave a figure of eight pronounced on the surface of the mixture when the whisk is lifted out of it.
  4. Gently fold in the sifted flour with a metal spoon. Be very gentle so as not to knock any of the generated air out of the sponge base but also ensure that all of the flour is incorporated.
  5. Pour the mixture into a prepared Swiss roll tin.
  6. Bake for 20 minutes, until well risen and golden brown and take the sponge out of the oven.
  7. Before the sponge is fully cooled, invert it onto a sheet of parchment paper dusted with the caster sugar (1oz/25g) and spread with 2-3 tablespoons of the lemon curd.
  8. Carefully roll the Swiss roll up from the longest side rather than from the shortest.
To Make the Italian Meringue
  1. Place the water, sugar and glucose into a medium saucepan and place onto a moderate heat.
  2. If you have a sugar thermometer put it into the pan also.
  3. In a large clean mixing bowl start beating the egg whites until they are stiffly beaten.
  4. When the sugar reaches 121°C (hard ball stage), reduce the speed of the egg whites to a very low speed and then gently pour the boiled sugar on top.
  5. Continue to whisk very slowly until the mixture is cool.
  6. At this stage it should be smooth and glossy.
  1. Slice the Swiss roll in thin slices and arrange in 6 individual glasses or a large bowl making sure that the glass or bowl is fully lined all the way around. If you are using a large bowl, retain a little of the sponge for the middle of the bowl also (a layered effect)
  2. Pour the sherry over the sponge to moisten it.
  3. Mix the remaining lemon curd with the freshly whipped cream and place this on top of the sponges in the glasses/bowl.
  4. Divide the raspberry jam between the 6 glasses also and the finally divide the Italian meringue between the glasses.
  5. Using a chef’s blowtorch, singe the meringues lightly just before serving to give the meringue a nice golden brown effect.
  6. Serve with a side bowl of freshly whipped cream as required.
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