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    Home » Recipes » Desserts

    My Mother's Lemon Silk

    By: Jane · Updated: 6 Nov, '18 · This post may contain affiliate links · 29 Comments

    Sharing is caring!

    Lemon silk is a velvety rich lemony trifle

    If you need a dessert recipe to feed a large group of people, then you need to try my mother's Lemon Silk. And the beautiful thing about this recipe is that you can make it a day ahead.

    Lemon silk in a trifle bowl

    This is not an original recipe. My mother attended a meeting about 15 years ago, and a chef from Charleston was the featured speaker. He prepared this dish and everyone raved about it, and my mother has been making this ever since. I have made this dish many times, too, and I always get requests for the recipe.

    Lemon silk 003

    How to make

    First, you will need a pound cake. I made my mother-in-law's pound cake, whose recipe can be found here. But if you don't have time to bake one, you can always buy one in the bakery section of the grocery store.

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    Next, you will need 2 cans of sweetened condensed milk. Notice that one of mine is fat-free. You con't really need that. It's just what I had on hand.

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    You will need 1 ½ cups of lemon juice. You could juice your own lemons, but this makes it so much easier.

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    And you will need a 16 ounce tub of whipped topping (Cool Whip) and 1 lemon for garnish.

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    First, separate 8 yolks from egg whites. I save my egg whites and use them in omelets.

    Lemon silk 024

    Beat the egg yolks on medium speed until they turn a creamy, yellow color.

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    Slowly pour in the sweetened condensed milk while they continue to beat.

    Lemon silk 028

    Next, add 1 ½ cups of lemon juice to the mixture and beat until everything is incorporated. If you are worried about using uncooked egg yolks in this recipe, don't worry. No bacteria is going to grow in such an acidic environment!

    Lemon silk 031

    By hand, gently fold the whipped topping into the egg yolk mixture.

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    Next, tear some pound cake into small pieces and place in a layer at the bottom of a trifle dish. Isn't this one pretty? It's an antique one that my sister-in-law Jean gave me.

    Lemon silk 039

    Put a layer of the Lemon Silk mixture on top of the pound cake, and continue to layer until your run out of room.

    Lemon silk 040

    I only used half of my pound cake, and I had some of the Lemon Silk mixture left. If I'm taking this dish somewhere, I will usually make up a small container with the leftovers.

    Lemon silk 042

    It looks pretty just the way it is, but if you want to make it special, add a little garnish by

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    using a zester to add some lemon zest on the top along with a twisted lemon slice.

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    Everybody that I know loves this recipe! It's the perfect, make ahead dessert!

    Lemon Silk

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    This is a luscious, lemony trifle that can be made a day ahead. Everyone loves it!

    • 1 pound cake (already purchased or prepared)
    • 8 egg yolks
    • 2 cans sweetened condensed milk
    • 1 ½ cups lemon juice (bottled)
    • 1 16 ounce frozen whipped topping (thawed)
    • 1 lemon (for garnish)
    1. Beat egg yolks on medium speed until they turn a creamy, yellow color.

    2. With the mixer still running, slowly pour in the sweetened condensed milk.

    3. Add the lemon juice and beat until fully incorporated.

    4. By hand, gently fold in the whipped topping into the egg yolk mixture.

    5. Tear the pound cake into small pieces and layer in the bottom of a trifle bowl or serving dish.

    6. Put a layer of the Lemon Silk mixture on top of the cake layer.

    7. Continue to layer the cake and the Lemon Silk mixture until you run out of room.

    8. To garnish, zest the lemon and add the lemon zest on top along with a twisted lemon slice.

    You can use a previously baked pound cake or a purchased one to make this recipe, and you will probably have some cake left over.
    This recipe can be made a day ahead.
    Leftovers keep very well in the refrigerator for several days.
    You can halve the recipe and serve it in individual dessert dishes.

    Dessert
    American
    make ahead dessert

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    1. Kelly

      March 13, 2019 at 6:29 pm

      Can you taste the eggs, & what is the purpose of using the eggs? It looks amazing, I just ask because some people don’t like to eat desserts with raw eggs in them.

      Thank you!

      Reply
      • Jane Windham

        March 14, 2019 at 11:45 am

        No, you cannot taste the eggs at all.

        Reply
    2. Paula

      November 07, 2018 at 5:48 pm

      I love lemon desserts and I know that I would enjoy this one. Lemon combined with pound cake has to be a winning recipe!

      Reply
    3. Lisa Fitts

      April 07, 2017 at 3:16 pm

      Jane, I'm bringing this to Easter dinner at our daughters in-laws!!! I'll let you know how everything turns out. This dish looks so "Spring-like", and perfect for the day !!!

      Reply
      • Lisa Fitts

        April 15, 2017 at 5:17 pm

        Hi, just finished, it's in the fridge as I type. And it's delicious (got some on my fingers ) !!! I added some blueberries, I just felt like it. I wish today was Easter! Thank your mom and thank you for posting this.

        Reply
    4. Teresa

      November 16, 2015 at 12:15 pm

      This sounds wonderful! Would it work if i used whip cream?

      Reply
      • Jane Windham

        November 16, 2015 at 3:25 pm

        Teresa, I have never made it with real whipped cream. But if you try it, please let me know how it turned out.

        Reply
    5. Linda Moon

      November 16, 2015 at 11:12 am

      Does the lemon silk trifle hold up well if made the day before? I hope so because I really want to make it for Thanksgiving.

      Reply
      • Jane Windham

        November 16, 2015 at 3:26 pm

        Yes, you can make it the day before, and it is also good as leftovers the next day. Hope your family enjoys it as much as ours!

        Reply
        • Cherie

          March 23, 2017 at 6:25 pm

          This dessert looks absolutely scrumptious, & I can't wait to try it! This offer of help may be a "day late & a dollar short," as my grandfather used to say; however, it has been my years of experience in using frozen whipped toppings that I offer it. The top brand does not hold up as well. It tends to dry out & separate when left to stand for a long time. I found (just by "trial & error") that a cheaper brand like Western Foods or a store-brand topping is much more dependable when making something for later & leftovers. I use Cool Whip first, though, if it's going to be served directly during or directly after a meal. Nothing against Cool Whip--just my personal preference from experience. Hope this helps. P.S. No, I don't own stock in anything ????...

          Reply
    6. Lynne

      May 31, 2012 at 7:23 am

      I can hardly wait to try the cucumber dressing. I know it made my mouth water when I read through the recipe. Thanks!

      Reply
    7. Becky Vinzant

      January 27, 2012 at 4:34 pm

      I need to know how many egg yolks you used....I see 6, but there are also some already beaten in the bowl..Thank...so excited about this!

      Reply
      • Rita

        January 23, 2017 at 11:34 pm

        The recipe states 8 yokes

        Reply
    8. jill green

      January 02, 2012 at 12:10 pm

      Ah, I love anything that is lemon and creamy! This is perfect, thank you!

      Reply
    9. Jean Windham

      December 27, 2011 at 7:03 pm

      Thanks for sharing and I will certainly like to try sometime in the future. Jean

      Reply
    10. Kelly

      December 26, 2011 at 9:30 am

      Jane:

      Your lemon silk dessert looks wonderful! Will have to try this sometime....I love lemony desserts!!! Hope you had a nice Christmas!!

      Reply
    11. Honey

      December 24, 2011 at 6:43 pm

      Jane,

      Thank you for sharing this terrific recipe at Potpourri Friday! Have a very Merry Christmas and wonderful Holiday Season!

      Reply
    12. Ann

      December 24, 2011 at 1:15 pm

      This looks incredibly refreshing and light. What a great way to feed a crowd. Merry Christmas to you and your family Jane. I have enjoyed getting to know you these past few months. I look forward to more great recipes and projects in 2012. Happy New Year!

      Reply
    13. Rose

      December 24, 2011 at 9:50 am

      Hi Jane,
      Thanks for sharing this! It looks delicious and not too hard to make. (smile)
      Merry Christmas!

      Reply
    14. Jennifer

      December 24, 2011 at 5:32 am

      Looks so yummy!! Thank you for sharing!!

      Reply
    15. Teresa

      December 24, 2011 at 12:09 am

      What a pretty dessert, and I can tell it's one I'd love!
      Your trifle bowl is gorgeous. Whenever I make a trifle, I put it in one of my glass salad bowls.....I think I need to go on a hunt for a pretty antique one like yours!
      Jane, I hope your Christmas is very merry and truly wonderful!

      Reply
    16. PEGGY

      December 23, 2011 at 10:04 pm

      I want to make this thank youMerry Christmas

      Reply
    17. vickie

      December 23, 2011 at 9:00 pm

      My favorite food groups-what's not to like! I make a lemon ice box cake that is so pretty and delicious too-I will have to share that sometime.

      Reply
    18. Babs

      December 23, 2011 at 7:25 pm

      Oh, yum! I love lemon and "Eagle Brand Milk" in anything, and this looks delicious. I'm making it... right after we finish the red velvet cake. 🙂
      Thanks for sharing your mom's recipe and have a great Christmas. I know it'll be yummy!

      Reply
    19. brandi

      December 23, 2011 at 7:13 pm

      Oh Jane, this looks so delicious! I love lemon flavored desserts, so this is right up my alley! Thanks for sharing your recipe!

      Reply
    20. Carolyn

      December 23, 2011 at 6:41 pm

      This looks absolutely fantastic! I am saving this recipe and plan to make it for New Year's!

      Merry Christmas!

      Reply
    21. Terri

      December 23, 2011 at 3:25 pm

      Hi Jane!!

      This looks too too yummy!!! Thank you for sharing all these wonderful family recipes... ALSO.... I received "Tart Love" the amazing book that I won today!!! Soooo excited.. and It was so kind of you to take the time to send a card / Christmas message!!! We are already picking out what to try first!!! LOL.... Merry Christmas to you and yours at the Crossroads!! Terri

      Reply
    22. Marigene

      December 23, 2011 at 3:10 pm

      Yummy!

      Reply
    23. Debbie

      December 23, 2011 at 2:43 pm

      Okay, this is definitely my type of recipe. I love lemon and sweetened condensed milk. Thanks for sharing.

      Reply

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