Lemon Bar Trifle

The lemon filling recipe was in the small book that came with a new mixer. The tangy flavor has been enjoyed for many years since.


9 servings

Topping Ingredients

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

Lemon Layer Ingredients

1 1/2 cups granulated (white) 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 Ingredients

1 (8 ounces) package cream cheese, softened
3 cups confectioners' (powdered) sugar
1 (8 ounces) carton frozen whipped topping, thawed


Preheat oven to 350°F (177°C). In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9-inch baking dish.

Bake for 18 to 20 minutes or until light golden brown. Cool on a wire cooling 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 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.

Estimated Time

Preparation Time: 35 minutes
Chill Time: 4 hours


Store in refrigerator.

Nutritional Information

Amount per serving (1 cup): Calories 885, Fat 47 g (Saturated Fat 26 g), Cholesterol 156 mg, Sodium 240 mg, Carbohydrate 110 g, Fiber 2 g, Protein 8 g.

Recipe Courtesy Of

Alyce McCrary, Leighton, Alabama

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