Lemon meringue trifle

Lemon meringue trifle

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  • 6 - 8
  • Easy
  • 20 minutes
  • Ken Forrester Noble Late Harvest

You only need 6 ingredients and 20 minutes to make this spectacular trifle!


  • 1 Woolworths vanilla trifle sponge, sliced
  • 1/4 cup sherry, limoncello, dark rum or orange juice
  • 1 x 280g jar Woolworths lemon curd
  • 1 cup Woolworths double cream
  • 4 free-range egg whites
  • 240 g caster sugar

Cooking Instructions

1. Line a trifle bowl with the cake slices and drizzle over your choice of liquid. Top with the lemon curd and cream.

2. Beat the egg whites until foamy using an electric beater or stand mixer. Gradually add the sugar in batches and beat until thick and shiny.

3. Spoon the meringue onto the trifle and blowtorch until slightly golden in patches.

Cook's note: I like to use crème fraîche or yoghurt instead of cream to cut the richness, but full-cream coconut yoghurt also works well.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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