Step 1

In a small saucepan combine the egg yolks, sugar, lemon juice and zest.

Step 2

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

Step 3

Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.

Step 4

Whip the whipping cream, icing sugar and vanilla extract to firm peaks. Remove about 1/4 of the whipped cream and reserve it for the top of the trifle.

Step 5

Using a rubber spatula, fold the chilled lemon curd through the whipped cream until thoroughly blended.

Step 6

Place 1/4 of the cake cubes in the bottom of the trifle bowl and sprinkle with 1 ounce of the limoncello if you are using it. Spoon on 1/3 of the lemon mousse mixture. (or 1/2 if you plan the extra lemon curd layer at the center. See Note.)

Step 7

Repeat the layer until you finish with a final layer of cake and sprinkle on the remaining limoncello.

Step 8

Add the reserved whipped cream on top. Garnish with candied lemon peel if you like. Chill the trifle for several hours or even overnight before serving.