Lemon trifle Recipe

(11 ratings)

Lemon trifle
(Image credit: TI Media Limited)
Preparation Time40 mins plus chilling
Total Time40 mins
Nutrition Per PortionRDA
Calories491 Kcal25%
Fat32 g46%
Saturated Fat17 g85%
Carbohydrates43 g17%

This easy lemon trifle require no baking and uses readymade lemon curd, making it the perfect get-ahead pud for any busy host. It can sit proudly at your Easter table as the star of the feast…

How to make lemon trifle?

We have used lemon curd to make this extravagant spring lemon trifle, which is layered up with cream, sponge and fresh fruit.

Trifle, how long will it keep?

This lemon trifle contains fresh cream so will keep for 3 days in the fridge, after a couple of days the cream may have a split appearance but this is just it reacting with the alcohol and it will still taste divine.

Trifle, how to serve?

We recommend that you build our lemon trifle in a glass trifle dish so that it can be presented in all its glory. Serve the lemon trifle at the table using a large spoon so you delve right to the bottom of the lemon trifle, as that’s where all the boozy gorgeousness resides.


  • 2 Madeira loaf cakes
  • 2 x 400g tubs of peach slices in juice
  • 200ml Marsala wine
  • 8tbsp peach juice, from the peach slices
  • 6 yellow flesh nectarines, cut into wedges
  • 300g raspberries
  • 300g lemon curd
  • 10 mini meringues
  • mint leaves
  • 20g flaked toasted almonds

for the syllabub

  • 900ml whipping cream
  • 2tsp vanilla bean paste
  • 8tbsp icing sugar

you will need

  • bunny cutter (optional)
  • large glass trifle bowl


  1. Cut the Madeira loaf cakes into 2cm thick slices and from each slice cut out a bunny shape using the cutter, arrange the cut-out pieces of cake and the offcuts on a tray. In a jug combine 8tbsp of peach juice from the tub of peach slices with the Marsala wine and drizzle half over the bunnies.
  2. To make the syllabub whisk the cream to soft peaks, add the remaining liquid, vanilla bean paste and icing sugar and whisk to medium peaks.
  3. To build the trifle: Fill the base of the bowl with cream to create a flat surface and press the bunnies around the side. Pile in layers of cream, sponge, fruits and lemon curd, when you come to the top of the bowl arrange the remaining fruit, mini meringue, mint leaves and toasted flaked almonds. Before serving chill in the fridge for 1 hr.
Top Tip for making Lemon trifle

Let this rest for all the delicious flavours boozy flavours to mingle. If you don’t drink alcohol you can swap the alcohol for peach juice.

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.

Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 

In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 

Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.