Candied Lemon Trifle Recipe

Name: Candied Lemon Trifle Recipe
Total time: 330 min
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; 1 1/2 cups Land O Lakes® Heavy Whipping Cream whipped; 1 cup crumbled shortbread cookies, divided; Candied lemon slices, if desired (see tip)

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A vintage recipe with modern flavors. This lemon trifle is a perfect sweet and tart spring dessert with a balance of creamy, fluffy and crunchy textures.

View full recipe on www.landolakes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.

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