Easy Lemon Bars for Junior Chefs

Easy Lemon Bars for Junior Chefs

32
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"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."
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Ingredients

25 m servings 185 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Reviews

32
  1. 35 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I just want to comment on this recipe. I've found several versions on the Internet. Many call for two (21 oz.) cans of pie filling. So the first time I made it, I used two (15 oz.) cans, since t...

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 ...

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 o...

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.

I just want to comment on this recipe. I've found several versions on the Internet. Many call for two (21 oz.) cans of pie filling. So the first time I made it, I used two (15 oz.) cans, since t...

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

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 ...

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

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.

These came out really weird. Strange texture and little flavor. The also didn't raise correctly. One side was high and the other low. I do think part of it is my fault because the angel food...