Lemon Bar Trifle (Cheat Day)

This is the ultimate cheat day recipe! This by no means is Paleo but is super delicious!

Crust
2 cups 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 all-purpose flour
1 3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tbsp butter
4 tsp grated lemon peel

Cream Cheese Layer 
1 package (8 ounces) cream cheese, softened
1 1/2 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

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.

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. 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. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

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.

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.

I would say refrigerate the leftovers but who's kidding there will not be any leftovers.