I don't know why, but I have been in such a funk these last couple of days. I'm just in like a "whatever" mood. I don't feel like posting or cooking. It's so weird. So I'm trying to kick myself out of it.
I have been totally in love with my trifle dish lately, so I had to make another one, especially when I saw this gorgeous dessert. (Crap, I'm still not feeling it.) K, so sorry about my funk. Totally try this recipe. It's really amazing. It's just like a lemon bar, but scaled up a few notches. It's creamy, and crunchy, and oh so lemony! Enjoy!!
Lemon Bar Trifle
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
3 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 degrees F for 18-20 minutes or until lightly 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 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. Refrigerated leftovers.
Printable Recipe
Recipe from Taste of Home Most Requested Recipes Magazine.
7 comments:
I hate it when that happens, but it will pass eventually.
Looks delish! Don't worry...blogging (and cooking in my opinion) goes in waves. Life happens and the urge will come back eventually. :)
This looks divine!!!
This looks so good! I'm allergic to nuts so if I leave the pecans out would the consistency be okay or should I add more flour?
No you can totally leave out the nuts. All they do is add an extra crunch, but if your allergic, just leave them out and everything will turn out the same. The only thing extra I would recommend is, make sure you don't assemble until right before you serve so that you crust will still give that extra texture. If you let it all sit for a while, the crust might get soggy, and you won't have the nuts to make up for that. Does that make sense?
It's okay to feel crappy once in a while. In fact, go with it. Just set yourself a deadline for pulling out. This dessert would certainly pull me out of any funk!
I made this not long ago. As I was in a hurry I grabbed a bag of pecan sandies and crushed the cookies instead of making the crumble. Very good! I'm sure the original is better but no one knew any better! I'm going to make this again this weekend for a pot luck.
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