Lemon curd, blueberry and meringue trifle

This beautiful layered trifle is perfect for a special occasion.

  • 50 mins cooking
  • Serves 6
  • Print
Layers of lemon curd, cream, blueberries and meringue come together to create a gorgeous tangy twist on the classic dessert favourite.
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Lemon curd, blueberry and meringue trifle
  • 2 cup (500ml) grape juice
  • 85 gram (3 ounce) packet blueberry jelly (jello) crystals
  • 200 gram (6½ ounce) store-bought sponge cake, cut into 2.5cm (1 inch) pieces
  • 1/4 cup (60ml) sweet sherry
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup (180ml) lemon juice
  • 1 cup (220g) caster (superfine) sugar
  • 4 eggs
  • 80 gram (2½ ounces) butter, chopped coarsely
  • 1 teaspoon gelatine
  • 1 tablespoon water
  • 1 1/4 cup (310ml) thickened (heavy) cream (see note)
  • 50 gram (1½ ounces) meringue, chopped coarsely
  • 2 cup (300g) fresh blueberries


Lemon curd, blueberry and meringue trifle
  • 1
    Bring grape juice to the boil in small saucepan; stir in jelly crystals until dissolved. Pour mixture into shallow container. Refrigerate about 20 minutes or until jelly is almost set.
  • 2
    Place cake in 3-litre (12-cup) bowl; sprinkle with sherry.
  • 3
    Combine rind, juice, sugar, eggs and butter in medium heatproof bowl. Place over medium saucepan of simmering water; cook, stirring, about 15 minutes or until curd coats the back of a spoon.
  • 4
    Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into warm lemon curd. Cool to room temperature.
  • 5
    Pour jelly over cake; refrigerate 15 minutes. Top with lemon curd. Cover; refrigerate 3 hours or overnight.
  • 6
    Just before serving, beat cream in small bowl with electric mixer until soft peaks form; spread over curd. Sprinkle with meringue and berries.


It is fine to use just one 300ml carton of cream for this recipe.

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