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This recipe for LEMON BAR TRIFLE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


2 c. flour
1 c. chopped pecans
1 c. butter, melted

Lemon Layer
1-1/2 c. sugar
c. cornstarch
c. flour
1-3/4 c. cold water
3 egg yolks, beaten
2/3 c. lemon juice
2 T. butter
4 tsp. grated lemon peel

Cream Cheese Layer
1 pkg. (8 oz.) softened cream cheese
3 c. powdered sugar
1 carton (8 oz.) frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in butter. Press into ungreased 13x9x2 dish. Bake 350 18-20 minutes or until light golden brown. Cool on 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 a few minutes longer. Remove from heat. Gently stir in the lemon juice, butter and lemon peel.

Transfer to a bowl. Cool to room temp without stirring. Cover surface with waxed paper; refrigerate until chilled.
In a large mixing bowl, beat cream cheese and powdered sugar til smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside c. for topping.

Just before serving, in a 3 quart trifle bowl, layer 1 c. each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings.




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