Lemon Bar Trifle

Ingredients

• 2 cups all purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted
•  
• Lemon Layer
• 1½ cups sugar
• ¼ cup cornstarch
• ¼ cup flour
• 1 ¾ cups cold water
• 3 egg yolks, beaten
• 2/3 cup lemon juice
• 2 tbsps. butter
• 4 tsps. grated lemon peel
•  
• Cream Cheese layer
• 1 pkg.(8oz.) cream cheese, softened
• 3 cups confectioners’ sugar
• 1 carton(8oz.) frozen whipped topping, thawed

Instructions

In a small bowl, combine flour and pecans; stir in butter and press into an ungreased 13x9 in. baking pan. Bake at 350 for 18-20 mins. or until light 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 mins. longer. Remove from the heat. Stir in a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 mins. longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping.
Crumble the baked pecan mixture; set aside ½ 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 layer 2 more times. Sprinkle with reserved pecan mixture.
Refrigerate leftovers. 9 servings.