Lemon Bar Trifle

I didn't know until I was half way through making this that Marshall doesn't really care for lemon bars. I like them, which is the reason I made it in the first place. It was very strong, but the cream cheese layer is yummy. It's not something you can eat a lot of, but it was good.

2 c. flour
1 c. chopped pecans
1 c. butter, melted

lemon layer:
1 1/2 c. sugar
1/4 c. cornstarch
1/4 c. flour
1 3/4 c. water
3 egg yolks, beaten
2/3 c. lemon juice
2 Tbsp. butter
4 tsp. grated lemon zest

cream cheese layer:
1 pkg. cream cheese
3 c. powdered sugar
1 carton (8 oz) whipped cream

Combine flour and pecans; stir in butter. Press into a 13x9x2 inch baking pan. Bake at 350 for 20 minutes. Cool. Combine sugar, cornstarch and flour. Stir in water until smooth. cook and stir over medium high heat until thick. Stir 2 minutes longer. Remove from heat. Stir a small amount into eggs and then pour egg mixture in, stirring constantly. Add lemon juice, butter and lemon zest. Refrigerate to chill.
Mix cream cheese, powdered sugar and whipped cream. In a trifle bowl, layer crumbled pecan mixture, then lemon and top with cream cheese mixture. Repeat layers twice.