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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 9 |
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When I was a new bride almost 50 years ago, my husband gave me a mixer for my birthday. Thei lemon filling was in the small recipe book that came with it. The tangy flavor always takes me back to those days of trying out recipes on my husband. âAlyce McCrary, Leighton, Alabama Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup chopped pecans |
1 cup butter, melted |
lemon layer: |
1-1/2 cups sugar |
1/4 cup cornstarch |
1/4 cup king arthur unbleached all-purpose flour |
1-3/4 cups cold water |
3 egg yolks, beaten |
2/3 cup lemon juice |
2 tablespoons butter |
4 teaspoons grated lemon peel |
cream cheese layer: |
1 package (8 ounces) cream cheese, softened |
3 cups confectioners' sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. 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° for 18-20 minutes or until light golden brown. Cool on a wire rack.
2. 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.
3. 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.
4. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
5. 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.
6. 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. Yield: 9 servings.
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