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Lemon Bar Trifle's picture
  All purpose flour 2 Cup (32 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Butter 1 Cup (16 tbs), melted
For lemon layer
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Cold water 1 3⁄4 Cup (28 tbs)
  Egg yolks 3 , beaten
  Lemon juice 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  Grated lemon peel 4 Teaspoon
For cream cheese layer
  Cream cheese 8 Ounce, softened (1 Package)
  Confectioners sugar 3 Cup (48 tbs)
  Frozen whipped topping 8 Ounce, thawed (1 Carton)

In a small bowl, combine flour and pecans; stir in butter.
Press into an ungreased 13-in.x 9-in.x 2-in.baking dish.
Bake at 350° for 18-20 minutes 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 minutes longer.
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 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 the cream cheese and confectioners' sugar until smooth.
Fold in the 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 the reserved pecan mixture.
Refrigerate leftovers.

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Lemon Bar Trifle Recipe