Candied Lemon Trifle Recipe | Land O’Lakes

Ingredients

• Lemon Curd
• 3 large Land O Lakes® Eggs
• 3 large Land O Lakes® Eggs (yolks only) (reserve 1 egg white for cake)
• 1 cup sugar
• 3/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon peeled, coarsely chopped fresh gingerroot
• 1/2 cup Land O Lakes® Butter cut into 8 pieces
• Chiffon Cake
• 1 cup plus 2 tablespoons cake flour
• 1 cup sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup Land O Lakes® Butter melted
• 4 large Land O Lakes® Eggs separated, reserve whites
• 1/3 cup whole milk
• 5 large Land O Lakes® Eggs (whites only) (from reserved whites)
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated lemon zest
• Syrup
• 1/2 cup sugar
• 1/3 cup lemon juice
• 2 tablespoons peeled, finely chopped fresh gingerroot
• Filling
• 1 1/2 cups Land O Lakes® Heavy Whipping Cream whipped
• 1 cup crumbled shortbread cookies, divided
• Garnish
• Candied lemon slices, if desired (see tip)