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Delicious Lemon Bar Trifle Recipe with Raspberry Coulis

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A quick and easy layered dessert combining tangy lemon bars, vibrant raspberry coulis, and fluffy whipped cream, perfect for casual gatherings or cozy nights in.

Ingredients

Scale
  • 8 lemon bars (store-bought or homemade, cut into bite-sized pieces)
  • 2 cups fresh or frozen raspberries (300 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 1/2 cups cold heavy cream (360 ml)
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract (5 ml)
  • Optional garnishes: fresh raspberries, grated lemon zest, mint leaves

Instructions

  1. Prepare the Raspberry Coulis: In a medium saucepan, combine raspberries, granulated sugar, and fresh lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture simmers, about 8 to 10 minutes.
  2. Strain the Coulis: Pour the raspberry mixture through a fine mesh sieve into a bowl, pressing gently to extract liquid. Discard seeds. Let the coulis cool completely, chilling in the fridge for at least 20 minutes.
  3. Whip the Cream: In a chilled mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer or whisk until soft peaks form, about 5-7 minutes.
  4. Cut the Lemon Bars: Slice lemon bars into roughly 1-inch bite-sized chunks.
  5. Assemble the Trifle: Layer 1/3 of lemon bar pieces in the bottom of a trifle dish. Drizzle 1/3 of raspberry coulis over the bars. Spread a thick layer of whipped cream evenly. Repeat layering two more times, finishing with whipped cream on top.
  6. Garnish: Decorate the top with fresh raspberries, grated lemon zest, and mint leaves if desired.
  7. Chill and Serve: Refrigerate the trifle for at least 1 hour before serving to let flavors meld and layers set.

Notes

Chill the bowl and beaters before whipping cream to achieve soft peaks faster. Let the coulis cool completely before layering to prevent melting the whipped cream. Use a clear glass dish to showcase layers. Press lemon bars gently if crumbly to keep layers intact. The trifle tastes best after chilling at least 1 hour but can be served after 30 minutes. Store leftovers covered in the fridge up to 2 days. For a dairy-free version, substitute heavy cream with whipped coconut cream and use dairy-free lemon bars.

Nutrition

Keywords: lemon bar trifle, raspberry coulis, easy dessert, layered dessert, lemon bars, whipped cream dessert, quick dessert, party dessert

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