Lemon Bar Trifle

By á-5981

Ingredients

• LEMON LAYER:
• 2 c flour
• 1 c chopped pecans
• 1 c melted butter
• 1-1/2 c sugar
• 1/4 c cornstarch
• 1/4 c flour
• 1-3/4 c cold water
• 3 egg yolks beaten
• 2/3 c lemon juice
• 2 T butter
• 4 t grated lemon peel
• CREAM CHEESE LAYER:
• 1 (8oz) cream cheese softened
• 3 c powdered sugar
• 1 (8oz) frozen whipped topping thawed

Preparation

Step 1

In small bowl combine flour and pecans; stir in butter. Press into an ungreased 9x13 baking dish. Bake at 350 for 18-20 minutes or until lightly golden brown. Cool on wire rack.
In 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 more minutes.
Remove from 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. Remove from heat. Gently stir in 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 powdered sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2c for topping.
Just before serving Layer 1c each pecan mixture, lemon mixture, and cream cheese mixture. Repeat layers 2 times. Sprinkle with reserved pecan mixture. Refrigerate leftovers.