Lemon Bar Trifle Recipe
When I was a new bride almost 50 years ago, my husband gave me a mixer for my birthday. The lemon filling recipe was in the small book that came with it. The tangy flavor always takes me back to those days of trying out recipes on my husband.
When I was a new bride almost 50 years ago, my husband gave me a mixer for my birthday. The lemon filling recipe was in the small book that came with it. The tangy flavor always takes me back to those days of trying out recipes on my husband.
- 2 cups all-purpose flour
- 1/4 cup all-purpose flour
- 1-1/2 cups sugar
- 2 tablespoons butter
- 1 cup chopped pecans
- 3 egg yolks beaten
- 1/4 cup cornstarch
- 1 carton (8 ounces) frozen whipped topping thawed
- 3 cups confectioners' sugar
- 1 package (8 ounces) cream cheese softened
- 1 cup butter melted
- lemon layer:
- 1-3/4 cups cold water
- 2/3 cup lemon juice
- 4 teaspoons grated lemon peel
- cream cheese layer:
- Carbohydrate 101.805062754889 g
- Cholesterol 61.0062500720035 mg
- Fat 32.1127325091902 g
- Fiber 2.1547687798355 g
- Protein 4.49497811631498 g
- Saturated Fat 15.3877089756787 g
- Serving Size 1 1 serving (158g)
- Sodium 561.366492774994 mg
- Sugar 99.6502939750532 g
- Trans Fat 2.11985037918775 g
- Calories 698 calories
Step-by-step
- 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 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.
A Taste of Nostalgia: My Lemon Bar Trifle
This lemon bar trifle isn't just a dessert; it's a trip down memory lane. It’s a recipe steeped in nostalgia, a sweet reminder of my early married life, a time filled with the excitement of a new beginning and the joy of discovering my culinary passions. Fifty years ago, a simple kitchen mixer became my gateway to a world of culinary adventures. It came with a small recipe book, a treasure trove of culinary possibilities, and tucked within its pages was the recipe that would become a family favorite – my Lemon Bar Trifle.
The recipe itself is deceptively simple, yet the result is a symphony of textures and flavors. The buttery, nutty pecan crust provides a delightful crunch, a perfect counterpoint to the creamy, tangy lemon filling. The fluffy whipped cream topping adds a touch of lightness and sweetness, binding everything together in a harmonious blend. Each spoonful is a journey, a delicious reminiscence of those early days of marriage, the excitement of experimenting with new recipes, and the simple pleasure of sharing a homemade treat with my beloved husband.
More than just a recipe, this trifle represents a significant chapter in my life. It's a testament to the enduring power of simple ingredients, transformed into something extraordinary by a little love and a lot of care. The bright citrus notes of the lemon filling evoke sunshine and happiness, reminding me of the warm and optimistic spirit that characterized those early years. The slight tang of the lemon perfectly balances the richness of the cream cheese and the sweetness of the whipped topping.
Making this trifle is a labor of love, but the result is well worth the effort. The layers of flavor and texture create a dessert that is both visually appealing and incredibly satisfying. It’s a treat that’s perfect for any occasion, from casual weeknight gatherings to special celebrations. And each time I make it, I'm transported back to those early days, reliving the joy and excitement of those simple beginnings. The recipe remains unchanged, a timeless classic that has stood the test of time and continues to bring a smile to my face.
Beyond the sentimental value, the Lemon Bar Trifle is simply delicious. It's a dessert that appeals to a wide range of palates, offering a perfect balance of sweet, tart, and creamy flavors. The individual components – the crunchy pecan crust, the tangy lemon filling, and the light whipped cream topping – create a harmonious blend that satisfies the most discerning sweet tooth.
So, if you're looking for a dessert that is both delicious and meaningful, look no further than my Lemon Bar Trifle. It’s a recipe that has brought joy to my family for decades, and I'm confident that it will do the same for yours. It's more than just a dessert; it's a story, a memory, and a taste of the past brought beautifully to life.
I encourage you to try this recipe. Let the simple act of baking transport you to a place of warmth, comfort, and delicious memories. And as you savor each bite, may you find yourself transported back to a time of cherished moments and the simple joys of life. The Lemon Bar Trifle – a recipe for the heart, as well as the palate.
