Recipes to try.....Lemon Bar Trifle

I love lemon bars and have been in the Trifle making mood lately, so we tried this and it was good.  I doubled the crumble and made the layer itself thicker than it says.

Crust Crumble:

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

Lemon Layer:

• ½ cups  Sugar
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1¾ cups cold water
• 3 egg yolks, beaten
• ¼ cup lemon juice
• 2 Tbs butter
• 4 tsp grated lemon peel

Cream Cheese Layer:

• 1 package (8 ounces) cream cheese, softened
• 3 cups Powdered Sugar
• 1 cup whip cream

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 powdered sugar until smooth. Fold in whipcream. Crumble the baked pecan mixture; set aside ½ cup for topping.
Just before serving, in a 3-qt. trifle bowl, layer 1 cup each  of the pecan , lemon and cream cheese mixtures. Repeat layers twice. Sprinkle with reserved pecan mixture. Lemon Bar Trifle is ready to serve.
yields: 9 servings