Lemon Curd Trifle
Ingredients
- 10 eggs, separated ⓘ
- 1 3/4 cups sugar, divided ⓘ
- 3/4 cup powdered potato starch ⓘ
- 1/4 cup matzo cake meal ⓘ
- 1 tablespoon grated orange rind ⓘ
- 1 teaspoon grated lemon rind ⓘ
- 3 tablespoons orange juice ⓘ
- 1 tablespoon lemon juice
- 1 quart fresh strawberries, hulled and sliced ⓘ
- Whole strawberries
- Whipped cream ⓘ
Instructions
- Beat egg whites (at room temperature) in a large mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating 5 minutes or until stiff peaks form. Set side.
- Place egg yolks in a large mixing bowl; beat at high speed of electric mixer 6 minutes or until thick and lemon colored. Gradually add remaining sugar, beating constantly until thoroughly blended.
- Combine potato starch and cake meal. Set aside.
- Combine orange and lemon rinds and juices. Add to egg yolk mixture alternately with potato starch mixture, beginning and ending with dry mixture. Gently fold in egg white mixture.
- Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 1 hour and 20 minutes or until cake springs back when lightly touched. Remove from oven; invert pan, and cool completely (about 40 minutes) before removing from pan.
- Slice cake; line bottom and sides of a 3-quart serving bowl with slices. Pour half of Lemon Curd over cake. Top with sliced strawberries. Spoon remaining Lemon Curd over strawberries. Garnish with whole strawberries and whipped cream.
Nutrition & Diet Analysis (per serving)
433
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).