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Lemon Bars

These are so easy, low-fat and yummy. Best of all, there are only 2 ingredients. Use the brands suggested unless you can find another brand that's exactly the same size. It seems like even a small difference in quantities make a big difference. Most generic lemon pie fillings have more in them than the Wilderness and makes a stickier bar.

1 can Wilderness lemon pie filling
1 Pillsbury angel food mix

Slowly stir DRY cake mix, a little at a time, into pie filling with a spoon. DO NOT use electic mixer...cake mix will end up on your walls & ceiling.

Mixture will puff up a bit. Mix just until you've mixed in all the dry cake mix.

Pour into greased & lightly floured 9x13 pan. Bake at 350 for 30-35 minutes, or until lightly browned and it pulls away slightly from the pan.

Cool on rack and sprinkle with powdered sugar. Don't stack if you store them because they'll get sticky.

Linda
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posted by mizcuriosity
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I can't wait to try this!! Sounds easy and yummy!
dnjw4445
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posted by jw45
2 months ago
I am wondering if instead of the canned lemon if you could make up sugar free lemon pudding and put it into the angel food cake mix. If you did that and used spray oil for the pan you would have even more of healthy treat.

I love lemon bars, donuts, pie and cookies but I never get them because they are so high in calories and fat. I may try it with the sugar free pudding. What a nice treat.
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posted by grammiesue
2 months ago
I'm not real sure about using instant lemon pudding...I'd think it might taste strange if it's baked, but I don't know for sure. You'd also have to be sure to have the right amount. There's very little fat in the lemon pie filling and none in the cake mix.

I always spray the pan and use about 1 tsp of the cake mix to "flour" it.
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posted by mizcuriosity
2 months ago
When dealing with angel food cakes from scratch and any type of oil spray or whatever, is to heavy for the egg whites. The non-stick pans are really nice. But before put batter into angel cake pan soak in real cold water prior to the bake stage. Helps the formation of the cake!!
When making angel food cakes from scratch and you want to try a chocolate flavor, sift the chocoate several times thru the other dry ingredients. Then gentlely fold dry into egg whites.
When I was in college I remember doing this serveral times. Of course I was doing large quanties 40 each. Most came out marble type mix. Thats from not mixing the dry ingredients with the chocolate enough times.
Still turn out good. yo3a yoyo
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posted by yo3aYOYO
2 months ago
I love lemon squares. This sounds so easy. Yum!!!
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posted by grams2005
2 months ago
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