Lemon Bar Trifle

By kayjayjohnson

Ingredients

• Crust
• 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

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 degrees F for 18-20 minutes or until lightly golden brown. Cool on a wire rack.

In a small heavy saucepan, combine 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. Refrigerated leftovers.