I had a lemon urge this past weekend.
Probably because I was harboring a plague and lemon was about the only thing I could taste.
And my throat was sore.
And I was WHINING a lot.
So I decided to make lemon trifle....
Easy lemon trifle (but not Missy-easy, I did not use some packet of nonsense for my lemon pie filling. Oh, please, don't do that!!!! In the name of all that's righteous and holy, take
ten stinkin' minutes and make this lemony goodness, because the only other thing you're going to have to do is beat some whipping cream, add some sugar to it, and break up store-bought angel food cake.)
I mean, really? Could this get easier? And NO CHEMICAL AFTERTASTE!!! (as much as we LOVE that in Slurpees, it doesn't belong in our trifle. Okay?)
Mix together in 3 quart saucepan:
1 1/2 cups sugar
1/3 cup corn starch (plus one tablespoon)
Add 1 3/4 cups of water. Whisk well.
In a sturdy 2-3 quart bowl (medium size) separate three eggs. Put yolks in the bowl, put the whites in another container... More on them later. Whisk egg yolks until blended...
Cook water/sugar/cornstarch mix over medium heat, stirring constantly until thick and bubbly. Stir, bubbling, for one minute. (Make this two minutes if you double the recipe, okay? ) Then slowly drizzle the hot mixture into the bowl of egg yolks while whisking them lightly. I just do a slo-o-o-w drizzle (we don't want scrambled eggs in the pudding, really distasteful and totally the wrong texture) and when I've incorporated at least half of the thickened mixture into the egg yolk bowl, I dump the egg yolks back into the pan and whisk the whole thing together. Return to heat, and heat to boiling just like you did before, stirring all the while.
Remove from heat.
1/2 cup lemon juice
3 Tablespoons butter
Mix well. Refrigerate. DONE... and no one died, right???? Suhweeet!
Once cool, you can whip the cream. This one's easy-peasy:
Pour 16 oz. of heavy whipping cream into mixing bowl. Add 1/2 cup sugar. Whip until thick and soft peaks form.
Break up a store-bought angel food cake into bite-sized pieces:
Layer some lemon pudding (now happily chilled) in bowl
Add pieces of cake...
Then more pudding drizzled over top...
Then whipped cream.
Repeat until done with whipped cream as top layer.
Chill, chill, chill!
Usually I make this in a clear glass fancy bowl but no one was coming to see me because I'm diseased and potentially contagious
and might have it within my power to single-handedly infect most of the Northeast corridor of the continental U. S.
Now there's a power rush for you! :)
And here is what it looks like on a plate....