Add the jelly cubes to a jug, and pour on the boiling water. Whisk the jelly cubes in the boiling water until they have dissolved.
Pour in the cooled water, and whisk again.
Leave to cool fully, stirring often so it doesn't begin to set.
Cream
Add the double cream to a bowl, add the icing sugar and whisk to soft peaks.
Lemon cake
Slice the lemon cakes into 1-2cm size slices.
Assembly
Start building your trifle, this is simply how I did it, but you can do it in any order you like
Add half of the lemon cake slices on the bottom layer of the trifle bowl, and sprinkle over half of the limoncello.
Pour over half of the custard and spread.
Pour on the lemon jelly mixture - it's best to pour the jelly onto the back of a spoon, and let this drizzle onto the custard layer to prevent any splitting.
Let the jelly set in the fridge for a couple of hours.
Spread on half of the whipped cream, and add another layer of the lemon cake. Spread on the lemon curd.
Add the second half of the custard, and then add the rest of the whipped cream on top.
Decorate the top with some lemon zest and biscuit crumbs if you fancy.
Leave it to set for an hour in the fridge so the custard isn't as runny. Enjoy!
Notes
This will last for 3 days once made, but is best eaten fresh.
Quantities for this recipe are complete estimates as it entirely depends on your trifle bowl!
What order you use the layers of the trifle is up to you - please see notes on the blog post.
If you don't want to use alcohol, please see an alternative in the notes of the blog post.