Easy Lemon Bars for Junior Chefs

Rating: 3.45 stars
47 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 6

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.

By KARILK
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
185 calories; 3.2 g protein; 38.7 g carbohydrates; 38.6 mg cholesterol; 218.4 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

burner
Rating: 4 stars
03/02/2009
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. Read More
Helpful
(52)

Most helpful critical review

Marilyn
Rating: 3 stars
05/02/2013
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 that's what my grocery store had. It turned out fine. (My 3-star rating is based on that.) The second time I went to the supermarket and found the larger cans so I thought I'd try it with two of the larger cans. It was an utter failure! It rose too high and flopped over the side of the pan and the center didn't fully cook even though I left it in for at least 35 minutes. I guess it goes to show that you can't believe everything you read on the Internet! Next time I'll stick to Allrecipes where I can read reviews before actually trying a recipe! NOTE: The other thing I learned is that NOT ALL LEMON PIE FILLINGS ARE CREATED EQUAL! The first time I bought Duncan Hines/Wilderness Lemon Creme Pie Filling. The second time I bought the store brand. When I came home I noticed the ingredients on the store brand didn't even list lemon as an ingredient! At least the DH/Wilderness brand has lemon puree and egg yolks in it! It tasted much more like real lemon and looked more appealing. The store brand tasted like powdered lemonade and was almost a fluorescent yellow! Always check ingredients!! Read More
Helpful
(25)
47 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 6
Reviews:
Most Helpful Most Positive Least Positive Newest
burner
Rating: 4 stars
03/02/2009
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. Read More
Helpful
(52)
burner
Rating: 4 stars
03/02/2009
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. Read More
Helpful
(52)
Cherie Burgett
Rating: 5 stars
07/01/2008
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. Read More
Helpful
(43)
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Marilyn
Rating: 3 stars
05/02/2013
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 that's what my grocery store had. It turned out fine. (My 3-star rating is based on that.) The second time I went to the supermarket and found the larger cans so I thought I'd try it with two of the larger cans. It was an utter failure! It rose too high and flopped over the side of the pan and the center didn't fully cook even though I left it in for at least 35 minutes. I guess it goes to show that you can't believe everything you read on the Internet! Next time I'll stick to Allrecipes where I can read reviews before actually trying a recipe! NOTE: The other thing I learned is that NOT ALL LEMON PIE FILLINGS ARE CREATED EQUAL! The first time I bought Duncan Hines/Wilderness Lemon Creme Pie Filling. The second time I bought the store brand. When I came home I noticed the ingredients on the store brand didn't even list lemon as an ingredient! At least the DH/Wilderness brand has lemon puree and egg yolks in it! It tasted much more like real lemon and looked more appealing. The store brand tasted like powdered lemonade and was almost a fluorescent yellow! Always check ingredients!! Read More
Helpful
(25)
Melissa
Rating: 5 stars
07/31/2011
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. Read More
Helpful
(16)
HARTMR
Rating: 5 stars
10/10/2008
These are so easy and delicious! Frost with cream cheese frosting from the store. You can't go wrong! Read More
Helpful
(9)
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middy24
Rating: 3 stars
10/20/2008
These were okay. Big lemon flavor...next time I might not add a whole can of lemon filling. Read More
Helpful
(7)
Luv2Cook
Rating: 5 stars
08/25/2011
I make this with Cherry Pie Filling....it's been in our family for quite some time! We love it! Read More
Helpful
(7)
Becky Alexander
Rating: 4 stars
08/30/2008
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. Read More
Helpful
(7)
Allison Rhodes
Rating: 3 stars
04/19/2010
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. Read More
Helpful
(7)
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