Cold Lemon Pudding

Cream the butter and sugar, beat in the egg yolks, rind and juice of the lemons

Whisk the egg whites to soft peaks and fold into the creamed mixture.

Split the trifle sponges in half lengthways and place a layer into a cake or loaf tin. Put a third of the mixture on top of the sponge layer and place another layer of sponge on top. Continue to layer mixture and sponge, finish with top layer of mixture.

Cover and chill overnight if possible, but at least for 3 hours. The mixture may split a little but it should partly soak into the sponge. Before serving whip the cream to soft peaks and spread over top of pudding. Will keep for a few days in the fridge.