1909 Lemon Trifle

Won fourth prize in the Sunday Times Recipe Contest (reference)

Ingredients:

  • 4 sponge cakes

  • 3 lemons

  • ¼ lb (113g) loaf sugar

  • ½ pint (300ml) milk

  • 3 eggs

  • 1 oz (30g) caster sugar

  • few drops of lemon essence

Method:

  1. Cut the cakes into quarters and lay them on the bottom of the dish

  2. Peel the lemons very thinly and put them in a bowl with the loaf sugar

  3. Pour 1 pint (600ml) boiling water over the lemons and sugar and let stand for 1 hour

  4. Strain off the peelings and add the juice of the lemons to the liquid

  5. Pour the liquid over the cakes and let stand until it is all absorbed

  6. Beat the egg yolks with caster sugar and milk and stir over flame until thick.

  7. Cool then add a few drops of lemon essence and pour over cakes

  8. Whip whites of eggs and place in heap mounds on top and decorate with lemon peel.


Submitted by Mrs Holmes, 28 Hubble-street, East Fremantle