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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
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.
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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!
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!!!
Reviewed on May. 08, 2010 by hemstewart
This is one of my favorite recipes. The nutritional information is quite alarming but using reduced-fat butter, ff cream cheese and ff whipped topping it should help. Also, the recipe definitely serves way more than 9!
Reviewed on Apr. 27, 2010 by Ang5565@aol.com
I'm not one to try recipes with a lot of steps (such as this one), so I cheated on this recipe when I made it. I used two large cans of lemon pie filling instead of making the "Lemon Layer" part and it was SO much easier (and faster). Everyone loved this dessert and I've had several requests for the recipe since. I will make this again and again (short-cutting with the pie filling every time, of course)!
Reviewed on Apr. 18, 2010 by wasoongu
My husband and friends really enjoyed this trifle. It could easily serve 12, not 9 like the recipe says. I am putting it in my recipe box because everyone liked it, but I am reluctant to make it again because it was very time-consuming and ... I looked at the nutrition info! Oh my! I don't know if I could serve it to my family again knowing it is 885 calories per serving!
Reviewed on Apr. 13, 2010 by strabue
This was very, very good. I've made it about 3 times, and everyone enjoys it. The pecan-shortbread crust melts in your mouth.
Reviewed on Mar. 31, 2010 by jena610louise
This has become one of our family's favorite desserts! There's never any leftovers. It is a little time consuming, but it's worth it.
Reviewed on Mar. 25, 2010 by amaninga
I made this for Easter last year and my new son-in-law and his friend ate the entire thing. He always asks me to fix this - it is amazing! I do take a few shortcuts though and use instant pudding and add fresh lemon zest to that.
Reviewed on Mar. 17, 2010 by cristoba1
My daughter and I made this - it was so delicious and trust me, it didn't last long at our house. It would be perfect for a spring brunch or Easter dinner, or Mother's Day party. I think you'll like it too.
Reviewed on Mar. 02, 2010 by marenew
This is definitely a winner. Our company liked it as much as we did, but I don't dare make it too often, it's hard to pass up.
Reviewed on Sep. 06, 2009 by cogmom63
Made this for a church dinner and it was gobbled up right away. Rich but not too heavy. Will definitely feed more than 9 people.
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