Pucker up for this oh-so-sweet and easy lemon trifle
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Homemade Holidays is back for another year of festive cookies, cakes and treats.
From now until Dec. 17, we’ll be sharing a sweet daily recipe to inspire your holiday baking. This year’s batch of 12 recipes include Free Press Favourites shared by newsroom staff and a selection of previously unpublished reader recipe submissions from our 2022 Homemade community cookbook project.
We’re kicking things off with an impressively easy trifle recipe from Free Press office manager extraordinaire Margaret McMillan. It’s light and fruity, making it an ideal end to a heavy holiday feast.
MARGARET MCMILLAN PHOTO
This lemon trifle can be garnished with mandarin orange slices or your choice of edible festive decoration.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Homemade
Homemade is a Free Press series celebrating home cooking in Manitoba. Visit wfp.to/homemade to submit a recipe.
Lemon Trifle
Free Press Favourite submitted by Margaret McMillan
1 pkg lemon pie filling
1 large or 2 small store-bought angel food cakes
1 carton (473 ml) whipping cream
80 ml (1/3 cup) berry sugar
1/2 pkg gelatin powder
2 cans crushed pineapple, drained but retaining some liquid
1 can mandarin orange slices, drained; or your choice of garnish
Prepare lemon pie filling according to package directions; set aside to cool completely.
If garnishing with mandarin slices, drain the can and let fruit dry on a sheet of paper towel to remove excess moisture.
Whip the cream with the sugar and gelatin until stiff peaks form.
Divide the whipped cream evenly and set half aside in a separate bowl.
Fold half of the whipped cream into the pie filling and blend until smooth.
Tear the angel food cake into pieces and line the bottom of a large glass serving or trifle bowl. Pour one can of pineapple over the cake. Spread half of the lemon pie and whipped cream mixture over the pineapple.
Add a second layer of angel food cake and repeat layering with the remaining pineapple and lemon-whipped cream.
Spread the set-aside whipped cream over the top for a smooth white surface.
Garnish with mandarin orange slices or other edible festive decorations.
For best results, prepare and refrigerate 24 hours prior to serving.
eva.wasney@winnipegfreepress.com
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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