- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Bar Trifle
"Absolutely delicious! I made it for my daughter's birthday. I did cut the confectioners' sugar in the cream cheese layer to 1 or 1.5 cups. 3 cups would have been way too much. I also used real whipped cream in that layer rather than whipped topping. The other change I made was to beat the egg yolks and water together for the lemon filling, enabling me to skip the step of combining the hot mixture with the egg yolks. It all worked out well and was a hit with the family."
"I have made this 3 times . It is fantastic, even the time I didn't get the lemon layer cooked long enough. I just kept it refrigerated then. I don't have a trifle bowl, so I used a large oblong plastic container to assemble it. I did two layers of each. Any left overs I have frozen in individual portions or enough for two. It freezes so well. Love the lemon flavor. Only change I made was to use 1-1/2 to 2 cups powdered sugar with the cream cheese."
"Really good, nice lemon flavor and beautiful presentation. Took it to a party and everyone loved it. It makes up nicely in individual portions as well."
"My entire family ADORES this recipe, as does my work family :)"
"very good and a pretty dessert to make for company!"