Recipes 2

Lemon Curd Trifle
with Lemon Shortbread

  • Ready in: 0:15
  • Serves: 6
  • 5.0/5 rating (1 votes)
Lemon Curd Trifle


  • ½ brioche loaf or 1 loaf of Madeira cake
  • 250g good quality lemon curd
  • 200mls Custard
  • 200mls Kerrymaid Savoury & Dessert Topping
  • ½ tsp vanilla extract or paste
  • 125g icing sugar
  • Zest of 3 lemons
  • 4 tbsp Limoncello
  • 100g toasted flaked almonds
  • ½ bunch picked mint leaves plus lemon zest
  • 2 tbsp runny honey
  • 250g plain flour
  • Pinch of salt
  • ¼ tsp baking power
  • 175g Spread
  • 100g caster sugar
  • Zest of 2 lemons
  • ½ tsp vanilla paste


  1. Slice the brioche or Madeira cake about 1cm thick and lay in the bottom of your serving dish filling all the gaps. Drizzle with the Limoncello
  2. Whip the Orley Whip to soft peaks. Gently fold in the Custard and add in the lemon zest, vanilla extract
or paste and sift in the icing sugar
  3. Spoon over the lemon curd to coat the cake or brioche and generously spoon on the sweetened cream to the rim of the dish
  4. Sprinkle on the toasted flaked almonds, tear over the mint leaves and lemon zest, and drizzle with the runny honey just before serving
  5. Pre heat oven to 170°c. Beat the Spread and caster sugar until light and fluffy
  6. Add the lemon zest and vanilla bean paste
  7. Sift plain flour, salt and baking powder. Mix everything together to form a dough that comes away from the sides of the bowl
  8. Wrap the dough in cling film and leave to rest for 15 minutes
  9. Flour your surface and roll out dough to 2mm thick. Cut into fingers 4cm x 6cm and place onto a greased baking tray
or one which is lined with parchment
  10. Dot each biscuit 3-4 times to create the classic short bread finish. Place into your preheated oven for 12-15 minutes until golden brown
  11. Leave to cool before dusting with a little caster sugar and serving with the trifle

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