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By Robin from Washington, IA
Preheat oven to 350 degrees F. Combine cake mix, margarine, and 1 egg. Stir until moist. Pat in 13x9 inch pan, greased on bottom only. Blend frosting mix into softened cream cheese. Reserve 1/2 cup for frosting mixture. Beat 3-5 minutes. Spread over base. Bake 30-40 minutes. Cool. Frost with frosting and cut into bars.
By Sandy from Graettinger, IA
Combine 1 1/4 cups sugar, oil, eggs, lemon rind, and lemon juice in a large mixing bowl; mix well. Stir in zucchini.
Combine flour, baking powder, soda, and salt; gradually add to zucchini mixture, stirring well. Stir in walnuts. Pour batter into a greased 13x9x2-inch baking pan. Bake at 350 degrees F. for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool; dust top with sifted powdered sugar. Cut into bars. Yield: 2 dozen
Preheat oven to 350 degrees F. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cup crumb mixture, press remaining crumbs on bottom of greased 9x13 inch baking pan. Bake 20 minutes.
With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool. Cut into bars. Store covered in refrigerator.
By Robin from Washington, IA
1 box lemon cake mix (I used Betty Crocker, follow directions except don't add oil) with 4 med. eggs, 1/3 package cream cheese. Bake in a jelly roll pan or I used a heavy duty cookie sheet with edge. COOL. Top with 2-2/3 packages cream cheese and one can french vanilla frosting (I had Pillsbury) and about 1 1/2 Tbsp. lemon juice. Beat until smooth. Spread on cooled cake and refrigerate. Cut into squares to serve.
By Great Granny Vi from Moorpark, Ca.
Preheat oven to 350 degrees. In mixing bowl combine crust ingredients. Mix at medium speed until well mixed and particles are fine, 2 to 3 minutes. Pat into ungreased 13x9x2" pan. Bake in 350 degree oven for 18 to 22 minutes or until very light brown at edges.
Meanwhile, in same bowl combine eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed for 1 to 2 minutes or until well blended. Add flour and baking powder; blend well. Pour filling onto hot crust; return to oven and bake 23 to 25 minutes or until top is golden brown. Glaze when completely cool.
GLAZE: In mixing bowl combine all glaze ingredients; blend on medium speed for 1 to 2 minutes or until smooth. Delicious!
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Even if you are on a gluten free diet you can still enjoy tangy, sweet lemon bars. This is a guide about gluten free lemon bars.