Lemon Meringue Trifle | Donna Hay

Name: Lemon Meringue Trifle | Donna Hay
Ingredients: 1½ cups (525g) store-bought lemon curd; ¾ cup (180ml) light-flavoured extra virgin olive oil; 2 eggs; 1 tablespoon finely grated lemon rind; ¼ cup (60ml) lemon juice; 1 cup (280g) plain thick yoghurt; 1¾ cups (385g) caster (superfine) sugar; 2 cups (300g) self-raising (self-rising) flour; ¼ cup (55g) caster (superfine) sugar; ½ cup (125ml) tonic water; 1 tablespoon lemon juice; ¼ cup (60ml) gin (optional); 600ml double (thick) cream; 600ml pure cream; 2 tablespoons pure icing (confectioner's) sugar; ⅓ cup (80ml) water; ½ teaspoon cream of tartar; 2 cups (440g) caster (superfine) sugar; 150ml eggwhite (about 4 eggs), at room temperature

www.donnahay.com.au

Quick and easy dinner or decadent dessert - recipes for any occasion.

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tangy lemon yoghurt cake.

View full recipe on www.donnahay.com.au

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.donnahay.com.au.

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