Friday, June 20, 2014

mmmmm: lemon trifle


summer is the time for cool desserts. this one is in honor of my sister. it's her absolute favorite. she'll fight you for the last bowl. it takes a little time to make but it is so worth the effort. enjoy!


lemon trifle

for the pecan crumble layer:

2 cups all purpose flour

1 cup chopped pecans

1 cup melted butter

for the lemon custard layer:

1 1/2 cups sugar

1/4 cup cornstarch

1/4 cup flour

1 3/4 cups cold water

3 egg yolks

2/3 cup lemon juice

2 tablespoons butter

4 tablespoons grated lemon peel

for the cream cheese layer:

1 8oz. package of cream cheese

3 cups confectioner's sugar

8 oz. whipped topping or two cups of sweetened whipped cream


mix pecans, flour and melted butter together in a small bowl. press into a greased 9 x 13 pan. bake at 350 degrees for about 20 minutes. remove from oven, set aside and allow to cool.


In a small saucepan, combine the sugar, cornstarch and the flour. Stir in the water until it is smooth. cook over medium heat, stirring while cooking, until hot and bubbly. reduce heat and continue cooking for two minutes more. 

remove the mixture from the heat. stir a small amount of the hot liquid into the egg yolks. add the egg yolk mixture to the pan and cook while stirring until there is a gentle boil. cook for two minutes more. stir in the lemon juice, butter and lemon peel. 

transfer to a bowl and cool to room temperature without stirring the mixture. cover the mixture with wax paper or plastic wrap and refrigerate until chilled.


in a large mixing bowl, beat cream cheese and confectioner's sugar until smooth. fold in whipped topping or sweetened whipped cream.


crumble the baked pecan mixture. begin layering the trifle. start with a layer of lemon custard. you will use approximately 1 cup of each part of the trifle per layer. top with whipped cream mixture and a layer of the pecan crumble. continue this process two more times. top the trifle with the remaining pecan mixture. refrigerate and enjoy!