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Lemon Bar Trifle

By

Taste of Home

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Rate this recipe 4.8/5 (8 Votes)

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

Details

Servings 9
Preparation time 35mins

Preparation

Step 1

•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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