Reviewed: Apr. 9, 2013

EXCELLENT! I did as others suggested, doubled the filling, but I ALSO doubled the cake mix part. I used 2 lemon cake mixes with pudding in the mix (Betty Crocker), ADDED 1 small box of instant lemon pudding, 2 eggs & 1 C. oil and 1 Tbl Lemon Extract (1/2 mixture into 9 x 13, 1/2 mixture for top). Then for the FILLING, I used 3 pkgs, 2/3 C. sugar, 1/4 C. lemon juice, yellow coloring AND 3 EGGS (so it would firm while cooking). Baked about 30 mins until topping browned and middle firmed... EXCELLENT.

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Reviewer:

Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 15, 2013

Wonderful recipe. Brought these to work and my coworkers loved them, so did my boyfriend. The only note I would make is that 15 min in the oven might be a little too much (at least for my oven) on the second part of the baking process. Bottom got a little burnt, so watch that time. Otherwise, Awesome! I'll be making more this weekend.

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Reviewer:

alansk

Reviewed: Feb. 17, 2013

So delicious! I added a box of sugar-free instant lemon pudding to the crust along with a teaspoon of lemon extract. I reduced the sugar to 1/4 cup in the filling and used the juice of one large lemon because I like my lemon bars tart. I agree with some other reviews and suggest doubling the filling. I made my bars in an 11 x 7 in. pan and everything came out perfect. I will be making these again and again!!

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Reviewer:

forensicsnut

Cooking Level: Expert

Reviewed: Dec. 4, 2012

Yum! Some lemon bars are so sweet, but these are just right!

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Reviewer:

Lisa_P

Home Town: Lake Bronson, Minnesota, USA

Reviewed: Oct. 13, 2012

Double cream cheese filling.

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Reviewer:

KROX722

Cooking Level: Intermediate

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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