Deconstruct a lemon meringue pie, and you’ll have this fantastic trifle, with all the flavors and none of the fussiness of the original. The layers of lemon curd, crushed cookies, broken-up pieces of meringue, and lots of whipped cream make it a simply gorgeous dessert that is as bright and sunny as a summer day.
Makes 8 servings
1 Roughly crumble up the meringue into big and small pieces.
2 Whip the cream until stiff peaks form. Set aside.
3 In a medium bowl, mix together the graham cracker crumbs and melted butter.
4 To assemble: Dollop some whipped cream over the bottom of a large serving dish, then follow with a layer of crumbled meringue, some more whipped cream, a layer of lemon curd, and then the graham cracker crumbs. Repeat to make three layers, then finish with more whipped cream and graham cracker crumbs. Be generous with the meringue, as there is lots of it.
5 Refrigerate for at least 4 hours before serving. Store leftovers in the fridge, covered, for up to 2 days.