Lemon Bar Trifle

Crust

     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 degrees F for 18-20 minutes or until lightly golden brown. Cool on a wire rack.


In a small heavy saucepan, combine 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. Refrigerated leftovers.


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