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- Hey y'all, I am fixing to make lemon trifle
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that is gonna be so, so good.
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And it's gonna be so easy.
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It's one of those it's just really, really easy to do.
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Now I've got two cups
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of heavy whipping cream in this bowl,
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and I'm gonna add a fourth of a cup of sugar
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for each cup so it's gonna be nice and sweet.
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into our white chocolate pudding.
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And all you need is an instant
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white chocolate pudding.
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And like I said I'm gonna put about half
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of our whipped cream 'cause I'm gonna save some
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for the top of our trifle.
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The whip cream just makes everything good.
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Now one of the steps that makes this so easy, y'all,
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is we're just using a store-bought pound cake.
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And, of course, if you wanna make your own pound cake,
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that never, never hurts.
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So I'm gonna keep this up,
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and we're gonna start by putting a layer of the pound cake
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in the bottom of our trifle bowl.
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And I'm only making half of a recipe y'all
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because nobody's in town for me to give this to
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I'm gonna put a layer of our white chocolate pudding,
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and we'll kind of do it so I won't mess up
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the sides of the bowl
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because it's so pretty when you can
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see the different layers.
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And now the next step.
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Got it, Eddie. (laughs)
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That about (indistinct) my belly out.
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All right, so we're just taking some prepared lemon curd.
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Stir a little bit of that around,
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and I'm just gonna layer that on top of our pudding.
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I think that I may stop
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and run this in the microwave for a second
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so it will spread better.
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I'll be back in 15 seconds.
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Now that's gonna make it,
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just pudding a little heat on it
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is gonna make it spread much, much easier.
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Just need the patient soften it up
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I'd like for you to be able to see it layered
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Trifle looks so pretty when you can
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keep your bowl nice and clean.
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Yes, much better, much, much better.
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Ooh, it's already looking pretty.
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Okay, another layer of pound cake.
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This recipe, if you make the full recipe,
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make sure you have company coming
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because it really makes an awful lot.
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Okay, more white chocolate pudding.
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All right, a little curd.
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See it spreads just like you're icing a cake now.
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And you can make your own lemon curd too if you want to.
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I've made it before, it's not hard to do at all,
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but we're working on an easy dessert.
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Looking good, isn't it, Eddie?
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This is gonna be a good Easter dessert.
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Yes, we would normally serve this at Easter,
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All right, now I'm gonna top it
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with our leftover whip cream.
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I'm gonna wash my hands,
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and I'll (indistinct).
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There's a part to this dessert that
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does take a little time.
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And we made candied lemon,
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and you start by taking your lemon,
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and using your potato peeler,
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and it is much of just the lemon,
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try not to get the white
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because you want it kind of zinging.
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Oh, I missed a piece of cake.
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This is not hard to do,
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but it just takes time.
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And if you look up this recipe
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it's gonna have the instructions
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on how to sugar your lemons.
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And I'll briefly tell you what the process is.
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Remove the peels from the lemon,
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be sure to avoid as much of the white pith as you can,
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and cut strips into thinner strips,
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and save your lemon for another use.
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But in a small sauce pan you wanna place your peelings
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along with two cups of water,
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and repeat the process again for a total of three times.
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In that same pan, over medium high heat,
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add two cups of water,
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and two cups of sugar,
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and whisk until the sugar is totally dissolved,
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and then add your peels back into the pan,
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and bring the mixture to a boil,
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and cook it for about 10 minutes,
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until your lemon peels are translucent.
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And then you just take it out,
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and you have wonderful candied lemon.
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And that's what I'm gonna top this with.
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And I tried to put mine in curly cue pieces,
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tried to curl it a little bit
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so it would be pretty in our bowl.
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And this stuff is so good, y'all, I could eat it
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And you wanna let it,
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because it's been in so much of that water,
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you're gonna wanna let that water drain off of it good,
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and it'll crisp up just like candy.
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And, Eddie, you know what the recipe says, don't you?
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- [Eddie] Eat immediately.
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- Eat immediately. (laughs)
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You can't beat the ease of this dessert y'all.
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and hold the camera at the same time, can you, Eddie?
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It's really delicious.
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So, what I would recommend is
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candying your lemon peels early
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or put them in an air tight container,
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you can store it in you're refrigerator,
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and then it won't take you but a minute
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to throw this dessert together.
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I don't think you'll be disappointed in this one
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for that special meal.
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Love and best dishes.
