This is the first ever trifle I’ve ever made! Some of you will probably be shocked, appalled, stunned. And the other half of you probably don’t know what a trifle is. Don’t worry, I will explain everything there needs to be explained about this Lemon Berry Meringue Trifle.
In my extensive trifle internet research I read that trifles are very much English. And they do very much remind me of an eton’s mess. But just on a grander, larger scale, which I am very into. Especially since we’re in the thick of spring, which means Easter, brunches and gatherings.
For this post, I teamed up with Pyrex and their new line of Pyrex Deep baking dishes. I love Pyrex so much and use their products daily. Their Deep line is extra special because it is up to 50% deeper – meaning you can fit even more pasta (for pasta bakes), a bigger roast (for Easter) and even more layers (for trifles).
I also love that they all come with super secure lids so you can take to your friends’ and families’ houses and you don’t have to worry about spillage.
I love all of their products; everything from their glass dishes for storing leftovers to measuring cups—they’re all amazing and affordable. These fit in well with the rest of my collection. 😃
The Perfect Holiday Dessert
This trifle is a deliciously colorful choice for Easter, and the best part about it is that it can be assembled a few hours before. Or just before. It also can be super streamlined. Meaning, you can buy the pound cake. Or buy the lemon curd. Of course, I provided recipes for both but feel free to store-buy both or one. Or make both!
Options! They are the best. Let me know if you make this Lemon Berry Meringue Trifle!

Lemon Berry Meringue Trifle
Ingredients
Pound Cake or Use Store-Bought:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 cups unsalted butter, at room temperature
- 1 ¼ cups white granulated sugar
- 2 teaspoons vanilla extract or ½ teaspoon pure vanilla paste
- 3 large eggs
- ⅓ cup whole milk at room temperature
Whipped Lemon Curd:
- 4 tablespoons unsalted butter, at room temperature
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks (save the egg whites for the meringue topping, if using)
- 2 large eggs
- ¼ teaspoon kosher salt
- ⅓ cup fresh lemon juice
- 1 cup heavy cream
Fruit:
- 6 ounces strawberries, trimmed and sliced
- 6 ounces raspberries
Meringue Topping (optional)
- 4 large egg whites (2 egg whites used from above)
- ½ cup white granulated sugar
Instructions
To Make the Pound Cake:
- Preheat oven to 300 degrees F. Grease an 8x4-inch loaf pan with cooking spray. I also like to line the bottom with parchment, leaving some strips up the sides for easy removal. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and vanilla extract; beat for about 3 minutes, until pale in color. Mix in the eggs one at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for about 1 minute, until light and fluffy.
- Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared loaf pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
To Make the Curd:
- In the stainless steel bowl (note: you’ll use this bowl as a makeshift double boiler later) of your stand up mixer, add the softened butter, sugar and vanilla extract and beat until light and fluffy, about 2 minutes.
- Add the egg yolks, beat the mixture together, and then add the eggs, beating again until they’re well incorporated. Stir in the salt, and then in a few batches, add the lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!
- Fill a medium size saucepan with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the head when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.
- I ran the curd through a sieve into a chilled bowl just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.
- When you’re ready to use the curd, add the heavy cream to a bowl. Whisk aggressively until medium peaks form, about 5 minutes. You can also use an electric hand mixer or stand-up mixer. Gently fold the whipped cream into the lemon curd until completely cohesive. Set aside.
To Make the Meringue:
- This topping is absolutely optional and the entire trifle will taste delicious without it, but if you want extra credit, make it! Add the egg whites to the bowl of a stand-up mixer with the whisk attachment. Beat on high until foamy, about 2 minutes. While the mixer is running, pour in the sugar and beat for an additional 3 minutes, until stiff peaks form.
To Assemble the Trifle:
- Cube up the pound cake into 2x2-inch square pieces. Obviously this size can vary and you can totally eyeball it. I think this size for easy eating.
- Add a few handfuls of the pound cake cubes to the bottom of your Pyrex 8”x 8”x 2.7" Deep Baking Dish. Add a few handfuls of sliced strawberries and raspberries. I also placed some very large sliced strawberries up against the sides of the dish for visual purposes only.
- Add the curd on top of the fruit and pound cake, smoothing it into an even layer. Repeat the layering process once more, adding pound cake and fresh fruit. Add the whipped meringue to the top, smooth it out, creating swirls for effect. And then torch the top, making a nice toasted meringue. Serve to a crowd.
Notes
Nutrition
(This post is sponsored by Pyrex. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

lynn says
OK I know I'm very late to this comment game but just wanted to APPLAUD YOU for not using a circular deep trifle bowl which I refuse to buy just for the one time I have leftover pound cake. This is stunning!!!!
Kash says
Looks so yumm ....! Could you pls post video of the
receipe .
Thanks
Tosca Glass says
Can I make this sugar free by using angel food cake, sugar free pudding and sugar free cool whip in place of the lemon curd and meringue?
Stephanie says
Is there another way to finish the meringue instead of the torch?
Adrianna Adarme says
Hmm...some people have success with putting it under the broiler!
erica t says
When do you add the sugar and vanilla extract to the lemon curd? Also, can you do a video on how to make this? My lemon curd was smooth but didn't thicken.
L says
If using premade lemon curd how much should I use?
Natalia says
is the meringue made with uncooked egg whites? if i wanted to cook them over a double broiler how long should it be for? thanks adrianna!
Adrianna Adarme says
Hi Natalia, Yes, you can absolutely put the uncooked egg whites and sugar into double boiler (or a glass bowl set over a few inches of simmering water). And just cook it until the sugar has dissolved, about 3 minutes. I usually just press it with my fingers until I don't feel the sugar granules. And then you can just put it in a bowl and beat the egg whites and sugar mixture until a meringue forms!
Ennn says
Would love to make this! Thank you for sharing. Just double checking on the Pound Cake is there no eggs on it?
Thank
Adrianna Adarme says
It's fixed now. Definitely eggs. I think something got deleted in my transfer of the recipe 🙁 But all fixed now. Thank you for catching that!
Jolanta Londene says
Can this be made ahead of time ? Can i make this a day ahead?
Adrianna Adarme says
Absolutely! I actually made this ahead of time. The day before, I baked the pound cake (wrapped it in plastic wrap), made the curd and then the next day, folded the curd with the heavy cream, cubed up the pound cake and assembled the whole thing.
I actually recommend making the components a day ahead just to save some time!
Aimee says
This looks so springy and delicious! Absolutely love lemon curd!
Adrianna Adarme says
Thank you! 🙂
Rebecca Miller says
Am I missing the sugar for the pound cake. I am very tired this morning but i think the amount is not there and i would really like to make this.
Adrianna Adarme says
Yes, something happened in the transfer of this recipe--but it's there now! Thanks so much for catching it!
Lori Loeb says
My husband is English so I make trifle frequently for family dinners. An alternate for the pound cake that is lighter in the spring and summer is angel cake. Very yummy.
Adrianna Adarme says
Ahh that sounds delicious!
Rebecca says
Looks yummy. It would be yummy with whatever fruit is in season. I think the sugar amount is missing in the pound cake recipe!
Adrianna Adarme says
You're right! It's in there now--thank you!
Allison at Creative Sanctuary says
Congratulations! Your trifle is beautiful! My mom occasionally made trifles in the late 80s or early 90s—I loved the fruit + pudding combo and the pretty trifle dish. I wonder if she still has it...
Adrianna Adarme says
Oooo pudding would be tasty! 🙂