Ingredients
2 cups all-purpose flour1 cup chopped pecans1 cup butter, meltedLEMON LAYER:1-1/2 cups sugar1/4 cup cornstarch1/4 cup all-purpose flour1-3/4 cups cold water3 large egg yolks, beaten2/3 cup lemon juice2 tablespoons butter4 teaspoons grated lemon zestCREAM CHEESE LAYER:1 package (8 ounces) cream cheese, softened3 cups confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed
Preparation
In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13x9-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 zest.
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.
