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