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LEMON BAR TRIFLE


Pecan Layer
2 c. all-purpose flour
1 c. pecans, chopped
1 c. butter, melted

in small bowl, combine flour and pecans. Stir in butter. Press
into ungreased 9 x 13 baking dish. Bake at 350 for 18-20 minutes
or until light golden brown. Cool on wire rack.

Lemon Layer
1 1/2 c. sugar
1/4 c. cornstarch
1/4 c. all-purpose flour
1 3/4 c. cold water
3 egg yolks, beaten
2/3 c. lemon juice
2 Tbsp. butter
4 tsp. grated lemon peel

In small heavy sauce pan, 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 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 heat.
Gently stir in 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. Note: I
usually double this layer.

Cream Cheese Layer
8 oz. cream cheese, softened
3 c. confectioner's sugar
8 oz. frozen whipped topping, thawed

In a large bowl beat cream cheese and sugar until smooth. Fold in
whipped topping. Crumble baked pecan mixture; set aside 1/2 for
topping.

Just before serving, in a 3-qt. trifle bowl, layer 1 c. each pecan
mixture, lemon mixture, and cream cheese mixture. Repeat layers
twice. Sprinkle with reserved pecan mixture. Refrigerate
leftovers. Yield: 9 servings

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