For the lemon curd
2 free-range eggs
165g/6oz caster sugar
2 free-range eggs, yolks only
80g/3oz unsalted lactose free butter
1 lemon, zest and juice only
For the trifle
6-8 thick slices of gluten free Madeira cake
small glass of limoncello liqueur
4 small meringue nests
300ml/10fl oz fresh lactose free custard
300ml/10fl oz lactose free double cream
1 tbsp icing sugar
¼ tsp vanilla extract
candied lemon zest
Serves - 6
To make the lemon curd, whisk the eggs, sugar and yolks together in a bowl.
In a heavy-based pan, over a very low heat, gently heat the lactose free butter, zest and juice, until the lactose free butter has melted.
Add the egg mixture and stir constantly over a low heat until it’s thickened. This will take 10 minutes or more. Don’t rush it or you’ll get scrambled eggs.
Strain the lemon curd mixture into a bowl and cover with a circle of baking parchment, or use clingfilm in contact with the surface, to prevent a skin forming, and allow to cool.
If you are not using the curd immediately, strain into a sterilized jar, allow to cool and seal.
To assemble the trifle, line a 2 litre/3½ pint serving bowl with slices of gluten free Madeira cake, overlapping them slightly.
Drizzle the limoncello over the top and let it soak into the gluten free cake, then spread the lemon curd on top.
Break up the meringue nests and scatter them over the curd, followed by the lactose free custard generously spooned over the top.
Pour the lactose free cream into a bowl. Add the sugar and vanilla essence and whisk until it holds soft peaks when the whisk is removed.
Spoon the lactose free cream over the top of the trifle in soft peaks. Scatter over the candied lemon zest. Chill until ready to serve.
Recipe adapted from: Good Food