Lemon Bar Trifle

Here’s a really sunny recipe that Gabby and I made the other day.  It turned out really good – better than we expected, and it didn’t last very long around here. I found the recipe on the Taste of Home website, so you know it’s good, right? Okay, so it’s not the most health conscious recipe, but for a spring brunch, let’s say, it’s good!


Lemon Bar Trifle


* 2 cups all-purpose flour
* 1 cup chopped pecans
* 1 cup butter, melted

* 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

* 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.