Recipe by: Megan
or
Sort stores by
Prep
Cook
Ready In
I love these! I've made these a dozen times and here are a couple suggestions that I've found make them even better: As another user suggested, use 1 Tbsp lemon juice instead of the 1 Tbsp wat...
As is, it's a great BASE recipe. I took another reviewer's advice and used a lemon cake mix. I also used fresh lemon juice in place of the water with the raspberry preserves. I didn't have any p...
I love these! I've made these a dozen times and here are a couple suggestions that I've found make them even better: As another user suggested, use 1 Tbsp lemon juice instead of the 1 Tbsp wat...
Oh, man, these are good! I used lemon cake mix, and instead of adding water to the jam, I used lemon juice. The lemon-raspberry combo is simply wonderful. These came together so easily; they'...
Wonderful snack! Healthy too since I replaced apple sauce instead of butter! I will make this again and again.
This is the easiest recipe with the best results. I make them the night before and cover the sheet pan with foil, and cut in the a.m. It can even be made up to 2 days ahead to be cut up on the...
I love this recipe! When the bars cool, I like to melt about 2 Tbsp. of white or cream cheese frosting in a bowl. Then I drizzle lines over the top in a lattice pattern. Gives these bars a cert...
This bar was very good but too sweet for my taste. I served them at a baby shower and everyone loved them. They're the easiet and fastest recipe to make. I think next time I would use 2 cups of ...
Wonderful and quick recipe. I also only had lemon cake mix on hand, and they turned out wonderful. I also substitued the water for lemon juice. A few tips: - Do not overbake, or they will be...
I enhanced the flavor a little with adding 1/2 tsp. Vanilla and almond extracts to the dough. It really gave this recipe a boost. Will make again, thank you.