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.