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My Mother’s Lemon Silk

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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.

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.

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.

You will need 1 1/2 cups of lemon juice. You could juice your own lemons, but this makes it so much easier.

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

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

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

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

Next, add 1 1/2 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!

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

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.

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

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.

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

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

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

Lemon Silk in a trifle bowl
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Lemon Silk

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

Course Dessert
Cuisine American
Keyword make ahead dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 servings
Calories 227 kcal
Author Jane Windham

Ingredients

  • 1 pound cake already purchased or prepared
  • 8 egg yolks
  • 2 cans sweetened condensed milk
  • 1 1/2 cups lemon juice bottled
  • 1 16 ounce frozen whipped topping thawed
  • 1 lemon for garnish

Instructions

  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.

Recipe Notes

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.

Nutrition Facts
Lemon Silk
Amount Per Serving (1 cup)
Calories 227 Calories from Fat 78
% Daily Value*
Total Fat 8.7g 13%
Saturated Fat 4g 20%
Cholesterol 134mg 45%
Sodium 113mg 5%
Total Carbohydrates 32.4g 11%
Dietary Fiber 0.2g 1%
Sugars 23.2g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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

  3. 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

    • 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

  5. 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

      • 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. 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. 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

  12. 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

  15. 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

  18. 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

  21. 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

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