Lemon Gingerbread Trifle is a delightful dessert that layers spiced gingerbread with tangy lemon curd and creamy whipped topping. This elegant and flavorful dessert combines the warmth of gingerbread with the refreshing zest of lemon, creating a perfect balance of sweet and tangy.
Ingredients:
For the Gingerbread:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 large egg
- 1/2 cup hot water
For the Lemon Curd:
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cut into small pieces
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For Assembly:
- Fresh lemon slices (for garnish, optional)
- Crystallized ginger, chopped (for garnish, optional)
Instructions:
Prepare the Gingerbread:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder, and salt.
- Cream butter and molasses: In a large bowl, cream together the softened butter and molasses until smooth and well combined.
- Add egg: Beat in the egg until fully incorporated.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, until a smooth batter forms.
- Bake: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into cubes.
Prepare the Lemon Curd:
- Combine ingredients: In a heatproof bowl, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks.
- Cook over double boiler: Place the bowl over a pot of simmering water (double boiler method) and cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Add butter: Remove from heat and whisk in the butter until fully melted and incorporated.
- Cool: Allow the lemon curd to cool to room temperature, then cover and refrigerate until ready to use.
Prepare the Whipped Cream:
- Whip cream: In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add sugar and vanilla: Gradually add the granulated sugar and vanilla extract, continuing to beat until stiff peaks form.
Assemble the Trifle:
- Layer ingredients: In a trifle dish or individual serving glasses, layer cubes of gingerbread, lemon curd, and whipped cream.
- Repeat layers: Continue layering until the dish is filled, ending with a layer of whipped cream on top.
- Garnish: Garnish with fresh lemon slices and chopped crystallized ginger, if desired.
- Chill: Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to set.
Tips for Perfect Lemon Gingerbread Trifle:
- Cool gingerbread: Make sure the gingerbread is completely cooled before cutting into cubes to prevent it from becoming soggy.
- Lemon curd consistency: If the lemon curd is too thick after refrigerating, gently whisk it to loosen it before layering.
- Whipped cream: Be careful not to overwhip the cream; it should be light and fluffy but not grainy.
Why You’ll Love This Recipe:
- Flavor contrast: The warm, spiced gingerbread pairs beautifully with the tangy, refreshing lemon curd.
- Elegant presentation: The trifle looks impressive with its layers and garnishes, making it perfect for special occasions.
- Decadent yet light: The combination of creamy, citrusy, and spiced elements offers a rich yet refreshing dessert experience.
Enjoy making and savoring this Lemon Gingerbread Trifle—a delightful and festive treat that’s sure to impress and satisfy!