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Luscious Lemon Meringue Trifle Cups with Shortbread Crumble

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A quick and easy dessert featuring layers of bright lemon curd, fluffy meringue, and buttery shortbread crumble, perfect for casual gatherings or a last-minute treat.

Ingredients

Scale
  • For the Lemon Curd:
  • 3 large fresh lemons (juice and zest)
  • 3/4 cup granulated sugar (150 g)
  • 4 large egg yolks
  • 6 tablespoons unsalted butter (85 g), cut into cubes
  • For the Meringue:
  • 4 large egg whites, at room temperature
  • 1/2 cup granulated sugar (100 g)
  • 1 teaspoon vanilla extract
  • Pinch of cream of tartar or lemon juice
  • For the Shortbread Crumble:
  • 1 cup all-purpose flour (125 g)
  • 1/4 cup powdered sugar (30 g)
  • 1/2 cup unsalted butter (115 g), cold and cubed
  • Pinch of salt
  • Optional Garnishes:
  • Fresh lemon zest or thin lemon slices
  • Mint leaves

Instructions

  1. Make the Shortbread Crumble: Preheat oven to 350°F (175°C). Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake 15-18 minutes, stirring halfway, until golden. Cool completely.
  2. Prepare the Lemon Curd: In a saucepan, whisk sugar, lemon zest and juice, and egg yolks. Cook over medium-low heat, stirring constantly, until thickened (8-10 minutes). Remove from heat and whisk in butter until smooth. Cover with plastic wrap on surface and chill at least 1 hour.
  3. Whip the Meringue: Beat egg whites with cream of tartar or lemon juice until foamy. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla extract.
  4. Assemble the Trifle Cups: Spoon about 2 tablespoons lemon curd into each cup. Sprinkle a generous layer of shortbread crumble over curd. Top with a dollop of meringue, swirling decoratively. Optionally, toast meringue lightly with a kitchen torch.
  5. Chill and Serve: Refrigerate assembled trifles at least 30 minutes. Garnish with lemon zest or mint leaves before serving.

Notes

Use room-temperature eggs for better meringue volume. Keep bowls and beaters clean and dry. Add sugar gradually when whipping meringue. Chill lemon curd fully before assembling to prevent meringue weeping. Toast meringue with a kitchen torch or broiler for a golden finish. For gluten-free crumble, substitute almond or oat flour. For dairy-free, use coconut oil and vegan butter substitutes and aquafaba for meringue.

Nutrition

Keywords: lemon meringue, trifle cups, shortbread crumble, lemon curd, easy dessert, quick dessert, lemon dessert, meringue dessert

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