I WON!!! I made this for Ray’s office chili/dessert contest and I won! YES!!! My chili didn’t win, I think it was to hot for them! LOL!! I don’t think it’s real chili if it doesn’t talk back with some fire! I’ll try to post that recipe tomorrow. In the meantime here is my winning recipe!
Lemon Bar Trifle:
2 cups all-purpose flour
1 cup chopped and toasted pecans
1 cup unsalted butter, melted
1-2/3 cup granulated sugar
1/4 cup cornstarch
1-3/4 cup cold water
3 large egg yolks, beaten
2/3 cup fresh lemon juice
2 tbsp. unsalted butter
4 tsp. lemon zest
Cream Cheese Layer:
1 package (8oz.) cream cheese, softened
3 cups sifted powdered sugar
1 carton (8oz.) frozen whipped topping, thawed
1 tsp. vanilla
In a small bowl, combine flour and pecans; stir in butter. Press into a lightly greased 9x13x2-inch baking pan. Bake at 350 degrees for 18-20 minutes until light golden brown. Cool on a wire rack.
In a small heavy saucepan, combine the sugar and cornstarch. 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 pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in the lemon juice, butter, and lemon zest. Transfer to a bowl, cool in the refrigerator, and cover surface with plastic wrap. In a large mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping and vanilla. Crumble the baked pecan mixture; sat aside 1/2 cup for topping. In a 3-quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Enjoy!
Had a great belated birthday lunch with mom and Olive Garden today! Love ya mom!!
P.S. I was hoping to share my news this week, but I might not be able to, 😦 I hope I can soon, I am bursting at the seems to write about it!!
Until next time..