Ingredients for Lemon Trifle
- Sweetened Condensed Milk
- Lemon Yogurt
- Lemon, Rind Of
- Cool Whip
- Angel Food Cake
- Fresh Lemon Juice
- Strawberries
- Fresh Blueberries
- Fresh Raspberry
- Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Trifle
- In a medium bowl, whisk together 1 cup lemon curd, 1/2 cup lemon juice, and 1/4 cup powdered sugar until smooth.
- Gently fold in 2 cups whipped topping until just combined. Be careful not to overmix.
- In a separate bowl, toss 4 cups cubed angel food cake with 2 tablespoons lemon juice.
- Layer 1/3 of the cake pieces and 1/3 of the whipped topping mixture in a 6-quart trifle bowl.
- Top with 1 cup sliced strawberries.
- Layer half of the remaining cake, half of the remaining whipped topping mixture, 1 cup blueberries, and 1 cup raspberries.
- Repeat layers from step 6.
- Sprinkle generously with 1/2 cup sweetened shredded coconut.
- Cover and chill in the refrigerator for at least 8 hours, or preferably overnight, to allow flavors to meld.
- Garnish with extra berries and a sprinkle of coconut before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
272g
Fat
52g
Carbs
31g