Lemon Meringue Trifle
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.
Cooking tools:
- Oven
- Slice tin
- Non-stick baking paper
- Mixing bowl
- Whisk
- Sifter
- Skewer
- Cooling rack
- Chef's knife
- Cutting board
- Saucepan
- Measuring cup
- Measuring spoon
- Hand mixer
- Spatula
- Glass dish
- Kitchen torch
- Spoon
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
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