Tuesday, May 3, 2011

Lemon Bar Trifle



Wanna make Mom something spectacular for Mother's Day? Make this Lemon Bar Trifle for her. You will love it, and more importantly, SHE will love it. It looks amazing and tastes way beyond delicious. It is not as difficult as you might think...and is certainly worth the effort. It is not complicated at all, even though there are 3 parts to make. You make each separately, then layer them in a pretty trifle bowl. Don't have a trifle bowl? What a lovely gift for your Mother! A trifle bowl...full of Lemon Bar Trifle. You could even give her the wonderful Secret Recipes cookbook to go with it. How marvelous!


Lemon Bar Trifle

2 C. flour
1 C. chopped pecans
1 C. butter, melted
1 1/2 C. sugar
1/4 C. cornstarch
1/4 C. flour
1 3/4 C. cold water
3 egg yolks, beaten
2/3 C. lemon juice
2 Tbsp. butter
4 tsp. grated lemon peel
1 8-oz. pkg. cream cheese, softened
3 C. powdered sugar
1 8-oz. container frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9-inch baking dish. Bake at 350 degrees 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 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 powdered 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-quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. 9 servings.


This recipe was sent in by Ryan Murphy who lives in Knoxville, Tennessee. Thank you, Ryan!


I made this at my house.

Nothin' left but crumbs.

2 comments:

Nursing uniforms said...

My mom loves sweet foods, and this is perfect for celebrating Mother's day, eh. Thanks for the recipe.

eddietaylor09 said...

online recipes

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