Lemon Bar Trifle

Lemon Bar Trifle
PREP: 35 min. + chilling

When I was a new bride, almost 50 years ago, my husband gave me a mixer for my birthday. This lemon filling was in the small recipe book that came with it. The tangy flavor always takes me back to those days of trying out different recipes on my husband.

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. x 2-in. baking dish. Bake at 350° for 18-20minutes or until light golden brown. Cool on a wire rack. In a small heavy saucepan, combine the sugar, corn- starch 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 bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside ½ 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.
From: Alyce McCrary
Leighton, Alabama

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