I am so excited to share with you this recipe for Lemon Bars! You might be surprised because these are not what you normally think of when you say Lemon Bars. These are so delicious and so fast and easy.
They are made with just 2 ingredients if you left off the lemon glaze, but I don't recommend it. It has been a while since I ate the traditional lemon bars but I think I have eaten enough that I remember how they taste. These taste just as good and are so light tasting.
They are made in a 10-1/2 x 15-1/2 - inch jelly roll pan so it makes a lot. My pan was actually 16 inches long and it worked fine.
LEMON BARS
1 pkg angel food cake mix
1 can lemon pie filling
LEMON GLAZE
2 cups powdered sugar, sifted
1 teaspoon lemon extract
3 - 4 tablespoons milk (enough to make it thin enough to spread)
Preheat oven to 350 degrees F.
In a large mixing bowl stir the cake mix and lemon pie filling with a SPOON til completely combined. (You are NOT mixing up the cake mix according to the box directions. Just pour the dry cake mix into the mixing bowl and add the can of lemon pie filling and stir with a spoon.
Spread evenly onto ungreased 10-1/2 x 15-1/2 - inch jelly roll pan. Batter is spongy so make sure you cover the pan evenly.
Bake for 20 minutes. Will be a nice golden brown.
Cool on wire rack for about 20 minutes while you prepare the glaze.
To prepare the glaze, sift the powdered sugar into a medium size bowl and add the lemon extract and one tablespoon of milk.
Add another tablespoon of milk and stir.
Add another spoon of milk and stir.
I added one more tablespoon of milk to make it a little thinner.
Spread the glaze over the entire surface.
When ready to serve, cut into squares and remove with a flat rubber or plastic spatula.
Wait for lots of oohs and aahs.
They are made with just 2 ingredients if you left off the lemon glaze, but I don't recommend it. It has been a while since I ate the traditional lemon bars but I think I have eaten enough that I remember how they taste. These taste just as good and are so light tasting.
They are made in a 10-1/2 x 15-1/2 - inch jelly roll pan so it makes a lot. My pan was actually 16 inches long and it worked fine.
LEMON BARS
1 can lemon pie filling
LEMON GLAZE
2 cups powdered sugar, sifted
1 teaspoon lemon extract
3 - 4 tablespoons milk (enough to make it thin enough to spread)
Preheat oven to 350 degrees F.
Cool on wire rack for about 20 minutes while you prepare the glaze.
So just use the mix and the lemon pie filling? Not the ingredients for the cake plus the pie filling
ReplyDeleteYes. Definitely. There is enough moisture in the pie filling to make a batter. It is a little spongy looking when you spread it so just make sure you end up with an even spread. It is so light. You'll love it! Thanks for your question.
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