Lemon curd trifle

Michael Craig

For dessert we are serving up a super easy lemon trifle with a sponge that can be baked in 10 minutes. This is a great recipe to keep on hand if you need to whip a dessert in no time (which happens in our house quite often).

Trifle

1 cup	Lemon curd, see recipe below
4 servings	Whipped cream
½ cup	Limoncello
4 slices	Trifle sponge, see recipe below

Lemon curd

2	Eggs
2	Free-range egg yolks
¾ cup	Caster sugar
80 g	Butter, cold
2	Lemons, freshly zested and juiced

Quick sponge

3	Eggs
80 g	Caster sugar
80 g	Self raising flour

Directions

Trifle

1. To serve, use 4 large tumblers. Using a ring cutter or glass, cut circles into the sponge to fit into each tumbler. The number of slices you will need will depend on the tumbler size.
2. Place a slice of sponge in the bottom of each of the tumblers, followed by a ½ tsp of Limoncello in each. Layer with the curd and whipped cream. Continue to layer the sponge, curd and cream until each tumbler is filled. Note:You can crumble over shortbread biscuits to garnish if you like.

Lemon curd

1. Place all the ingredients into a pot and heat the mix gently over a low to medium heat. Keep stirring, making sure none of the mix sticks to the bottom of the pot.
2. The mix will start to thicken. It is ready once the mixture can coat the back of a spoon. Place in a container and let cool. Place in the refrigerator until ready to use.

Quick sponge

1. Preheat oven to 200C. Line a 24cm x 30cm Swiss roll tin with baking paper and lightly grease.
2. Whip eggs and sugar until light and fluffy. Sift the flour and fold into the sponge.
3. Bake for 10 minutes. Remove from the oven and cool until ready for plating.