Lemon Bar Trifle Recipe
Lemon Bar Trifle Recipe photo by Taste of Home

Lemon Bar Trifle Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
  5. 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.
  6. 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.
Originally published as Lemon Bar Trifle in Taste of Home April/May 2008, p41

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.

This recipe pairs well with a sweet white wine.

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Reviews for Lemon Bar Trifle

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2014

My entire family ADORES this recipe, as does my work family :)

MY REVIEW
Reviewed Oct. 6, 2013

very good and a pretty dessert to make for company!

MY REVIEW
Reviewed Sep. 2, 2013

This is a wonderful recipe, very rich. A little time consuming, but I will make again. It makes a pretty dish and a lot of people asked for the recipe.

MY REVIEW
Reviewed Mar. 31, 2013

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.

MY REVIEW
Reviewed Mar. 24, 2013

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

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