Lemon Bar Trifle

Taste of Home
Photo by Beth U.

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1

    cup chopped pecans

  • 1

    cup butter, melted

  • LEMON LAYER:•1-1/2 cups sugar

  • 1/4

    cup cornstarch

  • 1/4

    cup all-purpose flour

  • 1-3/4

    cups cold water

  • 3

    egg yolks, beaten

  • 2/3

    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.

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