Lemon Bar Trifle
|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)|
|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.