[X]

Home > Recipes > Lemon Bar Trifle

Lemon Bar Trifle Recipe

Lemon Bar Trifle Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

When I was a new bride almost 50 years ago, my husband gave me a mixer for my birthday. Thei lemon filling was in the small recipe book that came with it. The tangy flavor always takes me back to those days of trying out recipes on my husband." —Alyce McCrary, Leighton, Alabama

This recipe is:

Contest Winning

[X]

Rate Lemon Bar Trifle Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Bar Trifle Recipe

Prep: 35 min. + chilling

Yield: 9 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
LEMON LAYER:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-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 the 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 the 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 large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 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 reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings.

Nutritional Facts 1 cup equals 885 calories, 47 g fat (26 g saturated fat), 156 mg cholesterol, 240 mg sodium, 110 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Lemon Bar Trifle in Taste of Home April/May 2008, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Lemon Bar Trifle

Lemon Bar Trifle

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 19 reviews

Sort Reviews:

Reviewed on Mar. 31, 2013 by Iski2013

I gave this recipe 3 stars because it was WAY too sweet. My guests all enjoyed the shortbread layer and the lemon layer, but the cream cheese layer with 3 cups of confectioners sugar overwhelmed the recipe. I would make this recipe again, but would decrease the sugar to 1 cup. That would make all the difference. I also added some sliced strawberries to the layers and found that to be a wonderful addition.

Reviewed on Mar. 24, 2013 by LoriVainik

Sounds wonderful - if using cans of lemon pie fill - what size are the cans?

Reviewed on Jan. 18, 2013 by voodoowitch

This was time consuming and not all that great. I doubt I'll make again but if I do, I'll leave out the lemon peel. Nobody cared for that.

Reviewed on Nov. 26, 2012 by parksville

I made this trifle exactly as is. It is very tasty and if you love lemon, you'll love this one! As I like to make things ahead if possible, I made all three layers the day before, refrigerated, then assembled the trifle the following morning and served it at dinner time. Our guests loved it.

Reviewed on Oct. 16, 2012 by maw7815

I won 1st place with this recipe!

I did add 1/3 cup sugar in the raw to the baked and cooled crust- it really made the crust much better! I also added a layer of raspberries to the middle layer and I also subbed 1 cup heavy cream instead of cool whip. I used both martini glasses and a trifle bowl for serving. Everyone loved it!

Reviewed on Aug. 09, 2011 by carsyn

Fantastic, thats all I need to say about this recipe!!

Reviewed on Aug. 09, 2011 by marciedarcie

It was good. Everyone liked it but it is very rich.

Reviewed on Feb. 06, 2011 by tadamson

Yummy. The first time I made it I took it to a big BBQ and it was a huge hit everyone loved it and asked for recipe. I now make it often as a family favorite. I short cut it w/the 2 cans of lemon pie filling and it is great.

Reviewed on Aug. 27, 2010 by tadamson

Very Yummy. I also cheated and used 2 cans of lemon pie filling and everyone loves it, takes like I've slaved for hours. It quickly became a family favorite.

Reviewed on Aug. 14, 2010 by Miss Sarah

This is YUMMY!!!!! I don't have a trifle bowl, so I actually just layer this in my 9x13 pan, but nobody complains! :) I also reduce the sugar in the cream cheese layer to 1 cup. This is definitely a winning recipe!!!

View all >