Lemon Bar Trifle Recipe

Lemon Bar Trifle Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all purpose flour

  • 1

    cup chopped pecans

  • 1

    cup butter, melted

  • LEMON LAYER:

  • 1-½

    cups sugar

  • ¼

    cup cornstarch

  • ¼

    cup King Arthur Unbleached All-Purpose Flour

  • 1-¾

    cups cold water

  • 3

    egg yolks, beaten

  • cup lemon juice

  • 2

    tablespoons butter

  • 4

    teaspoons grated lemon peel

  • CREAM CHEESE LAYER:

  • 1

    package (8 ounces) cream cheese, softened

  • 3

    cups confectioners' sugar

  • 1

    carton (8 ounces) frozen whipped topping, thawed

Directions

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack. In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings.


Nutrition

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