Lemon Meringue Trifles

A showstopping dessert that combines all the flavours of classic lemon meringue pie in an easy-to-assemble trifle. Layers of buttery biscuit crumb, tangy lemon curd, softly whipped cream and toasted meringue make every spoonful irresistible.

How long will it take?

1 hour + chilling time

What’s the serving size?

Serves 6

What do I need?

For the Lemon Curd

150 mL lemon juice
Zest of 3 lemons, finely grated
150 g caster sugar
3 eggs
100 g unsalted butter, chopped

For the Biscuit Base

200 g plain sweet biscuits, crushed
80 g unsalted butter, melted

For the Lemon Mascarpone Cream

250 g mascarpone
150 mL thickened cream
2 tbsp icing sugar
1 tbsp lemon juice
1 tsp finely grated lemon zest

For the Cream Layer

300 mL thickened cream
1 tbsp icing sugar
1 tsp vanilla extract

For the Meringue Topping

3 egg whites, at room temperature
Pinch of cream of tartar
150 g caster sugar

How do I make it?

Make the Lemon Curd by placing lemon zest, lemon juice, caster sugar and eggs in a heatproof bowl and whisking until combined.
Sit the bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water.
Cook, stirring constantly, for 8-10 minutes or until the mixture thickens enough to coat the back of a spoon.
Remove from heat and gradually whisk in butter until smooth and glossy.
Transfer to a bowl, cover the surface directly with baking paper or clingfilm and refrigerate for at least 1 hour or until completely chilled.
Prepare the biscuit base by combining the crushed biscuits in a bowl with the melted butter.
Divide the biscuit mix between six serving glasses, pressing down lightly to form a base layer.
Make the Lemon Mascarpone Cream by adding mascarpone, cream, icing sugar, lemon juice and lemon zest to the bowl of a stand mixer and beating until smooth and thick.
Next prepare the Cream Layer by beating the cream, icing sugar and vanilla until soft peaks form.
Make the Meringue by adding egg white and cream of tartar to a clean bowl. Beat until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the mixture is thick, glossy and holds stiff peaks.
To assemble the trifles spoon or pipe a layer of Lemon Mascarpone Cream over the biscuit base. Add a layer of chilled Lemon Curd. Repeat this layering until nearly at the top of the glass, then finish with a layer of whipped cream.
Pipe or spoon generous swirls of the meringue onto each trifle. Use a kitchen blowtorch to toast the meringue until golden.