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Lemon Bar Trifle Recipe
|All purpose flour||2 Cup (32 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs), melted|
|For lemon layer|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cold water||1 3⁄4 Cup (28 tbs)|
|Egg yolks||3 , beaten|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Grated lemon peel||4 Teaspoon|
|For cream cheese layer|
|Cream cheese||8 Ounce, softened (1 Package)|
|Confectioners sugar||3 Cup (48 tbs)|
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
Serving size: Complete recipe
Calories 8418 Calories from Fat 3318
% Daily Value*
Total Fat 422 g649.4%
Saturated Fat 222.8 g1114.1%
Trans Fat 0 g
Cholesterol 1353 mg
Sodium 806.2 mg33.6%
Total Carbohydrates 1128 g375.9%
Dietary Fiber 21.6 g86.6%
Sugars 819.7 g
Protein 68 g135.6%
Vitamin A 199.9% Vitamin C 169.8%
Calcium 51.8% Iron 102.7%
*Based on a 2000 Calorie diet
Press into an ungreased 13-in.x 9-in.x 2-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 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 bowl.
Cool to room temperature without stirring.
Cover surface with waxed paper; refrigerate until chilled.
In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth.
Fold in the 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 the reserved pecan mixture.