This Lemon Trifle recipe is sweet, tart, light, and wonderful. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread cookies, and whipped cream result in a stunning presentation, but it’s so easy to make!
Prep Time: 20 minutesmins
Chill: 2 hourshrs
Total Time: 2 hourshrs20 minutesmins
Servings: 16
Ingredients
14ounceangel food cake, cut into 1-inch cubes (<< that link is to my homemade recipe)
2boxes(3.9 ounces each) instant lemon pudding mix
4cupscold whole milk(for the pudding mix)
1/2cuplemon curd(<< that link is to my homemade recipe)
1/2cupcrushed shortbread cookies
1/2cupsmall fresh blueberries
16ounceswhipped topping(such as Cool Whip), thawed
lemon slices, for garnish
fresh mint leaves, for garnish
Instructions
Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
Prepare pudding according to package directions.
Make this homemade lemon curd recipe, or buy a jar at the store.
In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
Repeat layers in the same order.
Cover and refrigerate for a couple hours (or overnight.)
Top with lemon zest and a couple mint leaves, if desired.
Scoop and serve!
Notes
For recipe tips, variations, and storage, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.