A super lemony treat for citrus lovers! Easy to make ahead of time, then finish off with a dollop of whipped cream and cardamom just before serving.

4 mini trifles


8 Otis Spunkmeyer® Iced Lemon Loaf Cakes

3 large egg yolks

1 zest of 1/2 lemon

1 cup fresh lemon juice

6 tablespoons granulated sugar

4 tablespoons unsalted butter, cut into pieces

1 cup heavy cream

1 teaspoon vanilla extract

1/8 teaspoon ground cardamom

  1. Whisk yolks, lemon zest, lemon juice and sugar together in a medium saucepan over medium heat. 
  2. Cook, stirring constantly, until mixture is thick and coats the back of a spoon. About 5-7 minutes. Remove from heat and stir in the butter until it is fully melted.  Strain into a bowl and place the bowl inside a larger bowl filled with ice.  Continue stirring until the lemon curd has cooled but has not set up.
  3. Beat the cream and vanilla extract until stiff peaks form.
  4. Cut each lemon loaf into four pieces.
  5. For each parfait, place 4 pieces of cake onto the bottom of small trifle cup. Layer with lemon curd and whipped cream. Repeat with 3 piece of loaf cake, lemon curd and final layer of whipped cream. Crumble the remaining piece of cake over the top of the parfait and sprinkle a final touch of ground cardamom over crumbles.

Recipe by Let Me Eat Cake

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