With spring here, we can’t wait to experience the sweet weather and bright, bold flavours it brings — much like freshly squeezed LemonGold^® seedless lemons. Filled with the goodness of LemonGold^® and topped with Swiss meringue, this showstopping Zesty LemonGold Trifle tastes like a cloud of sunshine and is the ideal treat for the season.

As Good As LemonGold!

LemonGold^® lemons are conveniently seedless, making them a baker’s best friend. Hand-picked for premium quality and packaged with care, these lovely lemons are sublime! Instead of scooping the seeds out of freshly pressed juice, simply squeeze LemonGold^® seedless lemons directly over fresh salads, fragrant dishes, and more, to make the flavours shine. Infuse zesty goodness into winter puddings, tasty treats, ice cream and summer cocktails —LemonGold^® lemons are truly “the fruit for all seasons and reasons!”

Make the most of LemonGold^® seedless lemons with this decadent dessert. Brimming with fresh, citrus flavour, this Zesty LemonGold Trifle is a taste of sunshine!

LemonGold^® lemons are conveniently seedless, making them a baker’s best friend.

Inspired by lemon meringue and limoncello tiramisu, this flamboyant dessert combines our favourite lemony treats in one over-the-top trifle that’s worth every spoonful. Luscious layers come together, creating the ultimate dessert for entertaining friends and family. From the limoncello-soaked vanilla sponge cake to the tart lemon curd and creamy mousse to the white chocolate cookie crumble, it’s one tasty, textural delight.

For extra decadence, top the dessert with peaks of Swiss meringue, and if you truly want to impress guests, brûlée the meringue and decorate it with candied LemonGold^® slices. Elevate this centrepiece treat with edible flowers and gold glitter for a touch of sophistication and scoop your way to LemonGold^® heaven. This zingy and zesty dessert is everything and more!

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Recipe: Zesty LemonGold Trifle

A fun take on a classic, this decadent trifle is layered with lemony goodness and is the ideal dessert for serving on special occasions. Enjoy!

Servings: 8-10 | Prep Time: 2 hours (plus cooling time) | Cook Time: 15-20 minutes (for sponge and crumble) | Difficulty: moderate

Ingredients

Candied LemonGold Slices

1 LemonGold^® lemon, sliced
75 g castor sugar
½ C (125 ml) water
¼ tsp (1,25 ml) vanilla extract

Vanilla Sponge Cake

1 C (250 ml) cake flour
1 tsp (5 ml) baking powder
¼ tsp (1,25 ml) salt
3 large eggs, room temperature
¾ C (180 ml) granulated sugar
¼ C (60 ml) milk, lukewarm
1 tsp (5 ml) vanilla extract
60 g salted butter, melted and cooled slightly

Lemon Curd

4 large whole eggs
2 large egg yolks
½ C (125 ml) granulated sugar
zest of 4 large LemonGold^® lemons
½ C (125 ml) LemonGold^® juice
150 g cold salted butter, cubed

Lemon Mousse

2 C (500 ml) fresh cream
2 Tbsp (30 ml) icing sugar, sifted
pinch of salt
1 C (250 ml) lemon curd

White Chocolate Crumble

140 g cold butter, cubed
120 g brown sugar
170 g plain flour
60 g oats
80 g white chocolate, chopped into small pieces

Swiss Meringue

4 large egg whites
1 C (250 ml) granulated white sugar
¼  tsp (1,25) cream of tartar
1 tsp (5 ml) vanilla extract

To Assemble (all optional)

½ C (125 ml) limoncello
edible flowers
edible gold glitter

*You’ll need a footed trifle bowl or a straight-sided glass bowl measuring 120 mm diameter x 130 mm depth.

Method

Candied LemonGold Slices

Slice lemons into thin rounds. Heat the sugar and water in a saucepan until the sugar has dissolved, then add the lemon slices. Simmer the slices for 20 minutes until translucent. Remove from the heat and stir in vanilla extract. Remove the slices from the sugar syrup and cool slightly on a wire rack. Place in an air fryer on the dehydrate function or in the oven at 80 ºC for 60-90 minutes or until fully dried. Set aside until ready to use.

Vanilla Sponge Cake

Preheat the oven to 180 °C.

Line three round baking tins with baking paper and lightly grease.

Sift together the flour, baking powder, and salt, then set aside. In a large mixing bowl, beat the eggs and sugar until thick and pale. Gently mix in the lukewarm milk and vanilla extract. Fold in the sifted dry ingredients, then drizzle in the melted butter, folding gently to combine.

Divide the batter evenly between the three tins (tip: weigh the tins to get an even measurement of batter) and bake for 10-12 minutes, until lightly golden. Allow the sponge to cool completely, then trim into rounds to fit your trifle bowl, bearing in mind that the sizes may differ if the bowl is not straight-sided. Try to cut the cake layers as closely as possible to the size of the trifle bowl, so that they fit snugly.

Lemon Curd

Whisk the eggs, egg yolks, and sugar in a heatproof bowl. Gradually whisk in the zest and lemon juice. Place the bowl over a simmering water bath, stirring constantly until the mixture thickens and reaches about 75 °C. Remove from the heat and stir in the cubed butter until smooth. Cover with cling wrap, allowing it to touch the surface of the curd to prevent a skin from forming, and then set aside to cool.

Lemon Mousse

Whip the fresh cream, icing sugar, and a pinch of salt until medium peaks form. Gently fold in a cup of the cooled lemon curd. Refrigerate the mousse until needed.

White Chocolate Crumble

Beat the butter and brown sugar together until smooth. Add the flour, oats and white chocolate pieces, mixing until combined. Rub the mixture between your hands to form clumps, then spread the clumps on a baking sheet. Bake at 180 °C for 15-20 minutes until golden brown, then set aside to cool completely.

Swiss Meringue

Using a stainless steel stand mixer bowl, heat the egg whites, sugar, and cream of tartar over a simmering water bath until the sugar dissolves and the mixture reaches 70 °C. Transfer the bowl to the mixer and whip until stiff, glossy peaks form. Fold in the vanilla extract.

To Assemble

Start with a layer of vanilla sponge at the bottom of the trifle bowl, drizzle with approximately 40 ml of limoncello, if using. Add a layer of lemon curd, spreading it evenly over the sponge. Follow this with an even layer of lemon mousse. Add a layer of cookie crumble, ensuring that some of it is close to the edge of the bowl, so that you can see the different layers through the bowl. Repeat all four layers until you reach the top of the trifle dish, finishing with a layer of mousse. Refrigerate the assembled trifle for at least 1 hour to allow the flavours to meld and the layers to set.

Just before serving, top with dollops of Swiss meringue and shape artfully with a spatula to give the dish height. Use a kitchen blowtorch to brûlée the meringue. Add candied lemon slices as garnish and decorate the trifle with edible flowers and a dusting of edible gold glitter, if using.

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LemonGold^® seedless lemons are exclusively available at Woolworths stores, nationwide. For more zesty deliciousness, try these LemonGold^® recipes. 

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