[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

(11-19) of 19 reviews

Sort Reviews:

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.

View all >