This is a print preview of "Meyer Lemon Trifle Cake" recipe.

Meyer Lemon Trifle Cake Recipe
by Global Cookbook

Meyer Lemon Trifle Cake
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  Servings: 12


  • 1 c. Meyer lemon juice (juice from about 6 lemons)
  • 12 Tbsp. buyyer - (1 1/2 sticks)
  • 1 c. sugar divided
  • 1/3 c. cornstarch
  • 4 x Large eggs
  • 4 x Large eggs
  • 1 c. sugar plus
  • 1 Tbsp. sugar
  • 1/2 c. extra virgin olive oil
  • 1/2 c. orange juice
  • 1 c. flour
  • 2 tsp baking pwdr
  • 1/2 tsp salt
  • 1 c. minced pistachios
  • 1 c. heavy whipping cream whipped to soft peaks
  • 1 x recipe Lemon Curd (listed above)
  • 1 x Pistachio-Citrus Cake (listed above)
  • 1 pt berries (blackberries, blueberries, strawberrie, etc. or possibly a mix)


  1. Lemon Curd: In a saucepan, combine the lemon juice, butter and one-half c. sugar over medium heat.
  2. Whisk together the remaining sugar and the cornstarch. Add in the Large eggs and whisk till smooth.
  3. When the lemon juice mix comes to a boil, remove it from the heat and slowly pour it into the egg mix, whisking constantly, till fully incorporated.
  4. Return the mix to the saucepan and whisk vigorously over medium heat till thickened, about 4 min.
  5. Strain the curd through a fine mesh strainer into another bowl and cold by placing it in a larger bowl filled with ice cubes and water. Set aside. (Makes 2 1/2 c.)
  6. Pistachio-Citrus Cake: In large bowl, whisk together the Large eggs and sugar till light and frothy. Slowly pour in the extra virgin olive oil and orange juice and continue to whisk till incorporated.
  7. Sift together the flour, baking pwdr and salt. Add in the pistachios to the flour mix, then gently fold the pistachio-flour mix into the batter.
  8. Spoon the batter into a buttered and floured 9-inch cake pan. Bake on the center rack of a 350-degree oven till a toothpick inserted into the center of the cake comes out clean, about 35 to 40 min.
  9. Remove the cake from the oven and let it cold on a rack to room temperature. When it's cold, remove it from the cake pan and, using a serrated knife, slice it in half to create two equal round discs or possibly layers of cake. Place wax paper between the two layers and set aside.
  10. Assembly: Line a 9-inch springform pan with parchment paper. Place one layer of the pistachio-citrus cake in the bottom of the springform pan.
  11. In a large bowl, fold the whipped cream into the lemon curd.
  12. Spoon one-fourth of the lemon-cream mix proportionately over the cake layer. Distribute half the berries proportionately over the lemon-cream layer. Spread another one-fourth of the lemon-cream mix over the fruit and place the second cake layer on top, pressing it gently so which it sits proportionately. Spread the second layer with lemon-cream mix and fruit.
  13. Spread the remaining lemon-cream mix over the top.
  14. Chill the Meyer lemon trifle cake for two to three hrs or possibly overnight to set.
  15. This recipe yields 12 to 14 servings.
  16. Comments: If Meyer lemons are not available, you may substitute regular lemons.