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Lemon Bar Trifle

From the kitchen of Taste of Home.

If you like lemon meringue pie, you will love this recipe.


  • 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


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.

Published by kar116s on

Updated by kar116s on