|Photo from Taste of Home|
Over the weekend we celebrated my daughter's birthday with her and her wonderful family. I offered to bring something and ended up bringing a potato salad (her hubby was grilling chicken) and a lemon dessert. She loves lemon and it is such a wonderfully refreshing flavor for springtime.
I'd been looking through some older issues of Taste of Home, and in the 2008 April/May issue, which featured a lemon recipe contest, I found this one: Lemon Bar Trifle.
Well. All I can say is "Wow!" It's a perfect springtime dessert. Of course, being the inveterate recipe tweaker that I am (more about that in a future post), I did change a few things. In making the lemon filling, I knew I could skip the time-consuming step of cooking the mixture and then adding the beaten egg yolks to the hot mixture. My lemon meringue pie recipe (Betty Crocker) has you beat the egg yolks together with the water and then stir it all into the cornstarch/sugar mixture before cooking. It works great and so that's what I did with this filling. I also eliminated the all-purpose flour in the filling and just used an additional 2 Tablespoons of cornstarch.
A friend had given me Meyer lemons and that's what I used for most of the rind and juice in the filling. I did use one regular lemon because I had one that needed to be used up.
In the cream cheese layer, I cut the confectioners sugar back to a cup. Three cups would be way too sweet. And I also whipped a pint of heavy cream to substitute for the whipped topping, adding a bit of confectioners sugar and vanilla.
I don't own a trifle bowl so just put this in my largest glass bowl. It looked so pretty and tasted even
better. I will definitely be making this wonderful dessert again!
I'm sharing today with Sandi's No Place Like Home and Bernideen’s Tea Time, Cottage and Garden Blog Party.