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Lemon Bar Trifle

 Lemon Bar Trifle
When I was a new bride almost 50 years ago, my husband gave me a mixer for my birthday. The lemon filling recipe was in the small 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
9 ServingsPrep: 35 min. + chilling

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.

2 of 2

Lemon Bar Trifle (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.