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Lemon Bar Trifle Recipe

Lemon Bar Trifle ingredients

  • Lemon Bar Trifle
    Lemon Bar Trifle

    2 cups all-purpose flour

  • 1 cup chopped pecans
  • 1 cup butter, melted

Lemon Layer

  • ½ cups Domino® or C&H® Granulated Pure Cane Sugar
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • 1¾ cups cold water
  • 3 egg yolks, beaten
  • ? cup lemon juice
  • 2 tablespoons butter
  • 4 teaspoons grated lemon peel

CREAM CHEESE LAYER

  • 1 package (8 ounces) cream cheese, softened
  • 3 cups Domino® or C&H® Pure Cane Powdered Sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed

How to make Lemon Bar Trifle

  • 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 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 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.
  • Lemon Bar Trifle is ready to serve.

yields: 9 servings