Lemon Trifle

LEMON TRIFLE 

 SHORTBREAD CRUST

2 cups all-purpose flour

1 cup chopped pecans

1 cup butter, melted

 

LEMON LAYER

1-1/2 cups 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

1 package (8 ounces) cream cheese, softened

1 cups confectioners' sugar

1  carton (8 ounces) frozen whipped topping, thawed

 

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 large 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-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.