Reviewed: May 20, 2012

Made changes as suggested by others and these were AWESOME!! This is one of those things that tastes and looks so good you will find it hard to believe you made it yourself. Notes for next time: Used 12 oz cream cheese and a bit less than 1/2 cup sugar. Used the zest from one lemon and 1/4 c. lemon juice (from 1 1/2 lemons), put 1/3 of the zest and a Tablespoon of juice in with the cake mix and the rest of the zest and juice in the cream cheese filling. Cooked as directed but with the extra liquid it needed about 25 minutes for the second stay in the oven instead of 15. Dusted with powdered sugar once it was cool. Soooooo yummy!!

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Reviewer:

ValerieB333

Reviewed: Apr. 24, 2012

This is a great recipe, easy and I too got loads of compliments. Changes I made... I doubled the filling as suggested Used golden cake mix and small package of lemon putting mix. Juiced lemons, half a lemon in the crust and 1 1/2 in the filling. Zested the lemon rind and put zest from half a lemon in the crust and zest from 1 1/2 lemons in the filling. I added lemon extract to the filling and some yellow food coloring for presentation. I found when baking, after 20 minutes the top crust was not toasting, so I put the oven on broil for just a minute and it came out perfect. Sprinkled with icing sugar also.

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Reviewer:

nellie75

Reviewed: Apr. 24, 2012

A big hit and truly easy! I made 1.5 times the filling and used 4 tablespoons of lemon juice. These were even better the next day, they need time to sit!

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Reviewer:

rooindie

Reviewed: Mar. 29, 2012

Make these for a bake sale to try them out. I love lemon so I too added 5 tbsp of lemon juice instead of the 1 tbsp. Very quick bars to throw together at the last minute! Great bars and had people asking for the recipe!

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Reviewer:

Twyla

Reviewed: Jan. 30, 2012

This recipe has a good flavor and consistency. I added half of a lemon zest. It's a good lemon bar, but the best I one that I have ever had comes from the recipe book called 101 things to do with a cake mix:)

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Reviewer:

sweetstuff

Reviewed: Dec. 25, 2011

Just like other reviewers, I found that there was not enough filling. The cake mixture that you're supposed to save to crumble on the top expanded in the oven - when i took the bars out of the oven, they resembled Barney Rubble bars! Taste was fair....

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Reviewer:

Lagarta58

Reviewed: Nov. 13, 2011

My husband seemed to really like these but I just don't really care for fruity type desserts. He said he would like me to make again so that makes it a winner for me. They were easy to make which was a huge plus! Also I didn't find mix with pudding so I used plain lemon cake mix and I used lemon extract in place of lemon juice since I did not have it. It seemed to work out fine.

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Reviewer:

Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

Reviewed: Sep. 10, 2011

I wouldn't have believed it. I was desperate for a non-dairy lemon bar recipe and all I had handy was HALF a box of lemon cake mix, some lemons and some Tofutti cream cheese (half a tub). I prepared the recipe exactly as directed, using HALF an egg (broken in a cup and stirred well) in the cake mix and HALF in the "cream cheese" mixture. Well, I wasn't expecting much, but it was actually very tasty, with almost no taste of cake mix at all! Made in a smaller pan, obviously, and I would recommend making a full-sized batch ... if only because everybody's going to want seconds!

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