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. -Alyce McCrary, Leighton, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 885 calories, Fat 47g fat (26g saturated fat), Cholesterol 156mg cholesterol, Sodium 240mg sodium, Carbohydrate 110g carbohydrate (75g sugars, Fiber 2g fiber), Protein 8g protein.
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