TO MAKE THE LEMON CURD:

1. Beat together the eggs and the lemon juice.
2. Mix the cornflour with a little of the lemon juice then add all the ingredients in a small saucepan.
3. Heat on very low heat whilst stirring and just bring to the boil.
4. Remove from the heat and strain the curd through a sieve into a clean bowl.
5. Cover with clingwrap and cool completely.

DIPPING & ASSEMBLING:

1. Combine the limoncello or sugar syrup and lemon juice.
2. Dunk half of the biscuits, one at a time and place at the bottom of a trifle dish. Layer with some lemon curd and then top with the whipped cream. Repeat the layers (biscuits and lemon curd) and refrigerate for a few hours or overnight.

TO MAKE THE SWISS MERINGUE:

1. Place the egg white and castor sugar in a small saucepan over some boiling water and mix well with a whisk until the temperature reaches 70°C and the sugar is melted.
2. Beat the heated egg white mixture on high speed until thick and fluffy. Spoon on top of the trifle and use a blowtorch to scorch the meringue.
3. Top with lemon slices and a generous dusting of icing sugar.

ENJOY!