2 lemons
4 oz butter
6 oz caster sugar
4 eggs
1/2 pint double cream
trifle sponges
Cream butter & sugar till light & fluffy. Beat in egg yolks one at a time, ignoring curdled effect. Add grated rind & strained lemon juice. Fold in stiffly beaten egg whites. Slice sponge cakes through 3 times. Fill a serving dish with alternate layers of sponge & lemon mixture. Chill overnight. Top with whipped cream & decorate with glace cherries & almonds.