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READY IN 25 mins

Easy Lemon Bars for Junior Chefs

Read Reviews (25)

"These lemon bars are so easy and delicious! No measuring or breaking eggs. They can be frosted with cream cheese icing, or used as a jellyroll base." — KARILK

Ingredients Edit and Save

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Original recipe makes 20 servings Change Servings

1 (16 ounce) package angel food cake mix

1 (21 ounce) can lemon pie filling

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10x15 inch jelly roll pan.
Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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good - very easy! I liked it with a lemon glaze (lemon juice, powdered sugar and a pinch of salt) poured over the top while hot to make a thin topping. This is good to have on hand for an easy and fast sweet tooth need.

—burner

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Most Helpful Critical Review

Apr 19, 2010

It was okay. Not at all what I was expecting. My 8 year old made it though so of course it was great to her. It puffed up and ended up being a very dense lemony almost pound cake consistency with a thick lemon pudding middle. I did not know if the insides were supposed to be pudding but it had cooked longer than the specified time and was looking like it might burn on top. Everyone ate it and no one complained but definitely not the lemon bars I was after. Will let my kids make it again because for them, it was very easy and did not need a lot of supervision.

—Momof3Ms

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26 Ratings

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Jul 01, 2008

This recipe was a springboard for me to Banana Walnut Cake!! I made my own pie filling from about 5 frozen bananas, a small package of banana cream pudding mix and about 1 cup of milk. Then added the cake mix and some chopped walnuts. After baking, let it cook, spread with cream cheese frosting and sprinkle with chopped walnuts. It was a hit at my Church dinner and everyone wants the recipe! Soon I will try it with other fruit pie or puddings. Your imagination is the only limit!!

—StarKlef

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Jul 01, 2008

Wow! This is delicious. I made two. One of them was lemon and the other one was strawberry. They were both delicious, but we prefer strawberry. All I did was use strawberry pie filling instead of lemon. YUM! This is easy and fast and relatively low calorie.

—Cherie Burgett

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Jul 31, 2011

use cream cheese frosting and can put lemon extract in. OR- frosting- 6 oz cream cheese, 3 tbsp melted butter, 1/2 tbsp lemon extract, 2 1/2 c. powder sugar. Mixed until creamy.

—Melissa

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Oct 10, 2008

These are so easy and delicious! Frost with cream cheese frosting from the store. You can't go wrong!

—HARTMR

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Aug 30, 2008

These are so easy and yummy, too! Anyone could make them. Next time I'm going to have my kitchen phobic daughter do, but I will be greasing my pan. They are sticky.

—busymom

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Oct 20, 2008

These were okay. Big lemon flavor...next time I might not add a whole can of lemon filling.

—middy24

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Nutrition

Calories
185 kcal
9%

Carbohydrates
38.7 g
12%

Cholesterol
39 mg
13%

Fiber
0.1 g
< 1%

Protein
3.2 g
6%

Sodium
218 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Lemon Bars for Junior Chefs

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 185
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.5g 2 %
Cholesterol 39mg 13 %
Sodium 218mg 9 %
** Potassium 22mg < 1 %
Total Carbohydrates 38.7g 12 %
Dietary Fiber 0.1g < 1 %
Protein 3.2g 6 %
Sugars 32.2g
Vitamin A 2 %
Vitamin C 5 %
Calcium 4 %
Iron 5 %
Thiamin N/A %
** Niacin < 1 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.