Reviews (1) Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 04/02/2008 I made this with whipping cream as one of the layers and omitted the meringue. I also had very sweet berries and left out the sugar and the orange juice. My family loved it and there wasn't a bite left.
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Gallery Strawberry-Lemon Trifle Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 pints strawberries, hulled 1 1/2 cups sugar 1 cup freshly squeezed orange juice Passover Sponge Cake, cut into 1 1/2-inch pieces Lemon Curd for Passover 4 large egg whites Pinch of salt
Cook’s Notes You can do the first step up to eight hours ahead; store, covered, in the refrigerator.
Gallery Strawberry-Lemon Trifle
Recipe Summary Servings: 8
Gallery
Strawberry-Lemon Trifle
Strawberry-Lemon Trifle
Strawberry-Lemon Trifle
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 pints strawberries, hulled 1 1/2 cups sugar 1 cup freshly squeezed orange juice Passover Sponge Cake, cut into 1 1/2-inch pieces Lemon Curd for Passover 4 large egg whites Pinch of salt
Directions
Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.
Cook’s Notes You can do the first step up to eight hours ahead; store, covered, in the refrigerator.
Cook’s Notes
You can do the first step up to eight hours ahead; store, covered, in the refrigerator.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/02/2008 I made this with whipping cream as one of the layers and omitted the meringue. I also had very sweet berries and left out the sugar and the orange juice. My family loved it and there wasn't a bite left.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/02/2008 I made this with whipping cream as one of the layers and omitted the meringue. I also had very sweet berries and left out the sugar and the orange juice. My family loved it and there wasn't a bite left.Martha Stewart Member
Rating: Unrated 04/02/2008
I made this with whipping cream as one of the layers and omitted the meringue. I also had very sweet berries and left out the sugar and the orange juice. My family loved it and there wasn’t a bite left.
Rating: Unrated
All Reviews for Strawberry-Lemon Trifle
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry-Lemon Trifle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
