Easy Lemon Trifle Dessert

This is a quick and easy dessert that will impress your family and guests! It's a light, luscious, lemon trifle with berries. No one needs to know that it's made with a store bought angel food cake, or that the curd is ridiculously simple. The berries are optional (but I quite love strawberries and lemons combined)...raspberries and blueberries could also work well!!

Ingredients:
1 store bought angel food cake (or prepared box mix, or scratch if you have time!)
1 tub of cool whip (at least 8oz)
2 cans sweetened condensed milk
1/2 cup fresh squeezed lemon juice (approx. 3 large lemons
1 cup berries of your choosing, washed & sliced
Candied lemon zest (optional)

Instructions:
In a large mixing bowl, combine lemon juice and condensed milk. Stir until completely incorporated. Mixture will be thick and creamy when fully combined. Reserve half of this mixture.

In another bowl, combine all of the whipped topping and reserved lemon/condensed milk mixture together.

Assembly:
In a trifle bowl, place a generous scoop of whipped topping mixture to the bottom of the bowl. Next, layer half of the angel food cake, cut into pieces. Smooth half of remaining whipped topping mixture onto the cake. Top with half of the sliced berries. Layer remaining cake on top, pressing slightly to even the layers. Add all of the reserved lemon/milk mixture, top with remaining berries and smooth remaining whipped topping mixture. Garnish with more berries. I had another half tub of whipped topping so decided to pipe some on top for garnish. I also added a little candied lemon zest (see below).

Candied Lemon Zest

1 cup sugar
1/2 cup water
Zest of one of the lemons used above

Using a veggie peeler, peel off the zest of the lemon in long strips. Julienne these strips with a paring knife. Place in a bowl and pour boiling water over it. Let it stand for 30 minutes. This will remove all bitterness from the zest. Drain the zest.

In a small pot, bring the sugar and water to a boil. Add the drained zest. Boil over medium heat for 10 minutes. Remove the zest from the liquid carefully onto a sheet of parchment. Let cool. Ready to use!!