Lemon Trifle Recipe

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This pretty layered dessert offers a tart lemony flavor complimented with the sweetness of the angel food cake and whipped topping. If you like the fresh flavor of lemon, see How to Make Homemade Lemonade.
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Update Servings
  • 1 package angelfood cake mix - prepared according to instructions on package
  • 1 1/4 cups sugar
  • 4 1/2 tablespoons cornstarch
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1 cup lemon juice - with zest
  • 12 ounces whipped topping
Container:Trifle bowl
1.5 hrs
45 mins
2.5 hrs
  • Prepare the angle food cake mix as instructed on the package. Allow it to cool completely.
  • Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved.
  • Cook these ingredients over medium heat until the mixture is clear and has come thickened. Cook it until it just comes to a boil.
  • Remove from the heat and add the butter; stir until melted.
  • Pour in the lemon juice and stir until completely mixed.
  • Allow it to cool and then refrigerate the mixture so that it thickens a little more. It should be about the consistency of pudding.
  • Remove the lemon mixture from the refrigerator and begin to layer all the ingredients. Begin by putting a layer of torn pieces of cake on the bottom of a trifle bowl. Use a little less than half the cake.
  • Spread half the lemon mixture over the cake and then sprinkle this with coconut.
  • Add half of the whipped topping and spread out evenly.
  • Repeat the layers of cake and lemon mixture. You will probably end up with a little of the cake leftover.
  • Next add the rest of the whipped topping and spread out so that it covers the entire top except for about an inch around the outer edge.
  • Sprinkle coconut over the entire top of the trifle.
  • Serve the trifle immediately or it can be refrigerate for a few hours before serving.
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