Lemon Pineapple Trifle

Kitchen Tested
  • Yield 10 servings

When tart lemon custard is combined with the pineapple-lemon filling, lemon lovers will not be able to contain themselves.


1/4 cup cornstarch
1 cup sugar
1/3 cup cold water
1 cup hot water
2/3 cup lemon juice
1 large egg yolk, lightly beaten
4 ounces fat-free cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
1 (8-ounce) container frozen light whipped topping, thawed, divided
24 ladyfingers


  1. In a medium saucepan, mix cornstarch and sugar.  Gradually add cold water, stirring to mix.  Add hot water and lemon juice and bring to a boil over medium heat, stirring constantly.  Cook until thickened and then gradually pour 1 cup of the hot mixture into the egg yolk in a small bowl, stirring constantly.  Return mixture to custard and continue cooking 1 minute.  Transfer to a bowl, cover, and refrigerate until chilled.
  2. Divide the custard in half and mix half with cream cheese, mixing with a fork or whisk to blend.  Mix in pineapple.  Fold half he whipped topping into pineapple custard mixture; set aside.  In a trifle bowl or a large glass bowl, place a layer of ladyfingers along the bottom and around the side of the dish.  Spread bottom with half the plain lemon custard.  Spread with half the pineapple-lemon filling.  Top with remaining ladyfingers.  Spread with remaining plain lemon custard and top with remaining pineapple-lemon filling.  Top with remaining whipped topping.  Refrigerate at least 2 hours before serving.



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