This simple, two-ingredient lemon bar is a nostalgic recipe for me. A friends mother had made these lemon bars for a birthday party, and my mom asked for the recipe. I remember my mom telling me that it was easy enough for me to make - it was one of the first recipes I remember making mostly on my own. As a result, every time I make these bars, I recall every detail of the birthday party from the games we played and the weather to the park where it was held.
While I don't expect, you to get all nostalgic putting together this easy recipe, it is one of the easiest bar recipes I have ever found. All you need it a one-step angel food cake mix and a 15 oz. can of lemon pie filling.
Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.
Tonight I actually tried one with some left over fruit salsa from Our Best Bites, and it was amazingly delicious.
This is my kinda cooking!! I recently made and posted about 2 ingredient pumpkin spice muffins. Same principle- Spice Cake and Pumpkin in a can! I am going to have to try this one!! Found you at Tip Junkie's Tuesday
ReplyDeleteI actually have a similar recipe I found at Our Best Bites. A friend of mine also has one that is chocolate cake and pumpkin that I can't wait to try! Hope you enjoy the lemon bars!
ReplyDeleteI remember making that YEARS ago....will you post that recipe...or was it just the two items? I cannot remember...
DeleteI just copy and paste the 2 ingredient Lemon bars recipe. Will make it for my next book club meeting. How long do u bake the bars for.
DeleteI bake them for 20 minutes.
DeleteI made these today, at first they were about 1 1/2" tall, then they fell and are now about 1/2 or less tall. What did I do wrong?
DeleteI had the same issue and they are kind of dense. Anyone?
DeleteYum!
ReplyDeleteLooks awesome...gonna have to try it!
ReplyDeleteI'd love for you to come link this up at my Tuesday Time Out Linky Party! The link is below!
Smiles,
Melanie
Reasons To Skip The Housework
Tuesday Time Out Link Up Party
This looks awesome! I am trying it this weekend for sure.
ReplyDeleteStopping by from Tip Junkie. I am your newest follower. =)
Emily
www.TheToastedCoconut.blogspot.com
Thank you so much for sharing I love lemon bars and anything with only two ingredients is perfect in my book. I am visiting from tip junkie linky party. Come and say hi
ReplyDeletetyandwhitneyulrich.blogspot.com
I'm saving this recipe right now, Jessie. They look so good! Just like the lemon bars that my mom used to make, only way less complicated. Thanks for sharing!
ReplyDeleteI've never seen lemon pie filling in a can, but maybe I just haven't been looking. Hope it's available in Canada!
ReplyDeleteI made these this weekend! But, mine do not look like yours in the photo. Mine are about two inches tall and kind of fluffy. Delightfully tasty, but funny looking. I am guessing I mixed/beat them too much--like a cake--for about two minutes. Do you just "mix 'til moist" like brownies?
ReplyDeleteMine are in the oven, on the oven floor and the oven shelves. Also 3 or 4 inches high and and still rising!! What is falling out taste good BUT what a mess and company coming!!! No way I over mixed, all I did was turned it over in the bowl with a spatula till moist, then spread in pan!!! Have no clue what is going on. Jesse if you have any ideas would love to get them.
DeleteJulie - I usually mix them just until they are moist. Although, the kind of fluffy ones might actually be better if you are putting any fruit on them. I like to put fruit salsa on mine.
ReplyDeleteI have lemons, I lvoe Angel Food Cake and I am looking to make something. (thanks) We'd love to invite you to come on by and link it up, if you wish to THIS WEEK'S CRAVINGS "Easter Cookies & Treats"
ReplyDeletehttp://momscrazycooking.blogspot.com/2011/04/this-weeks-cravings-linky-party-25.html
That's simple enough. I bet I could even make this GF!
ReplyDeletePlease share this with my readers @Creative Juice Thursday Hope to see yours among all the amazing projects!
Would you be willing to share where you found the pie filling? I looked at Target and my grocery store, but can't find it at either place. These look so delicious that I ran out for the ingredients as soon as I saw this post!
ReplyDeleteI found the pie filling at the 99 cent store...I also had a hard time finding it
DeleteI found it at Walmart. Wasn't at Raley's or couple of other stores I went to. Walmart had 3 times as many canned pie filling as other places I checked.
DeleteI got mine at a local grocery - IGA - in the $1 section
DeleteBaking section of any grocery store.....flour, sugar, spices, etc.!!!!!
DeleteI found the pie filling at our local Food Lion (in a very small Virginia community)
DeleteI found it at Walmart just right there with the other canned pie fillings (apple,peach,etc..)in the baking aisle.
DeleteI found lemon pie filling at WINCO
DeleteJen,
ReplyDeleteSorry you are having a hard time finding lemon pie filling! I got mine at Cub Foods here in Minnesota.
Oh.MY.I am in love thanks!!!making this tomorrow...
ReplyDeleteI made these today and LOVE LOVE LOVE them. My new favorite dessert recipe. The hard part? Only eating one. :) Thanks!
ReplyDeletetasty but not a lemon bar the way I know lemon bars: shortbread crust, lemony filling/separate layers/textures.
ReplyDeleteJust found you on Pinterest! What a great recipe - I am making it tonight!
ReplyDelete<><
Concetta
I only have the Wilderness Lemon Creme Pie Filling 21oz. Could I use this? It contains eggs so I'm not sure if that would effect it.
ReplyDeletemade this and it was only so-so. i baked for the recommended time, and it was barely done. maybe that was to replicate a lemon bar consistency? but to me it just tasted like raw dough. so i baked longer until it was done all the way through, but the top was a little dark and the inside was just a bit too chewy. i don't know- all in all, it was decent, but i doubt something i'll make again.
ReplyDeleteI have to agree... not super impressed.. probably will not be making this again.
DeleteI made these last night, and love them! I can ruin pretty much anything when I cook/bake, but even I could handle these :) Thanks for the great recipe, you've got a new fan!
ReplyDeleteI made these this morning. I experimented with a mini muffin tin, then put the remaining batter in an 8x8 pan...the mini muffins took about 13 minutes and the 8x8 took about 23 minutes. I also added 1 teaspoon of bottled lemon juice to the mix. I did beat mine for about 2 minutes in the mixer and I loved the spongy light texture. Took some to town to share with friends and everyone loved them. I already have more dessert ideas using these.
ReplyDeleteI made these and they didn't turn out well at all. Was I supposed to add the water that the cake mix called for? I just used the mix and the pie filling. Or maybe the can of pie filling was too big? They came out the full size of the 9x13 pan. Just not sure what I did. Not sure how yo uscrew up two ingredients but I did!
ReplyDeletelemon pie filling in a can doesn't really exist here in BC but most bakery dept of grocery stores will sell you lemon pie filling if you ask nicely. I just put this together and baked it though it formed a much higher 'cake' like product as a opposed to a bar.... which may have to do with the lemon pie filling not coming from a can? It smells delicious I'm waiting for it to cool to try it out.
ReplyDeleteI thought I would be unable to fudge these up...but I did. I ended up with more of a 4 inch tall sponge cake that was only baked partway through. Definitely not lemon bars. The boy and I had some but ended up just chunking the rest. :/ What did I do wrong? Filling and cake mix for 20 minutes in 9x13 at 350?
ReplyDeleteyeah, um...I just made these, and i think = fail as a bar. Sadly, they were not done in the middle and the top was very brown. I baked them longer and they were like 4 inches tall! They were still yummy, but definately not a bar!Elizabeth
ReplyDeleteare you supossed to grease the pan or not?
ReplyDeleteI made mine on a jelly roll pan instead of a 9x13. Turned out great! Same temp and time...Turned out more like bars, than cake.
ReplyDeleteDoes anyone know if u add the water to the cake mix like it says or just the pie filling and cake mix and no water?? HELP IM fixing to make it!
ReplyDeleteI had the same problem with "mile high" lemon angel food cake which was OVER the top of the 9 x 13 pan. However they taste great. When I took them out of the oven I went around the edge of the pan with a knife thinking that they might fall which they did. The taste was great so I didn't care that they didn't look like a bar. I wasn't sure if they were to be mixed in a mixer or by hand. I used the mixer for only about 2 minutes, but now know to stir by hand which I think will reduce the hight. The other stupid mistake I made was greasing and flouring the pan. It seems when I use a 9 x 13 you almost always do that, but as I was putting them in the over I though you never do that with angel food cakes. So I think this is how my bars became puffs!! I will try this again.
ReplyDeleteMixed by hand still mile high and i didnt care for taste :(
DeleteI haven't done these yet but I have done Pumpkin Muffins using the same concept...Yellow Cake mix and Pumpkin pie filling in a can. Just mix the two together (NOTHING ELSE) and cook. The muffins turned out great, my family loved them even though most don't like pumpkin anything! LOL Going to try these Lemon Bars today.
ReplyDeletethey didnt look or taste like lemon squares...failure
ReplyDeleteI poured 3/4 mix in a 9x13 and the rest in a 5x7 (to make sure they werent 'mile high'.
ReplyDeleteA few hrs later (after cooling and setting) I cut into them. To me, they seem like a lemon jelly (understand?). They are very light, but Honestly I think the boxed lemon bar mix is better (they even have a crust) - yes they take a lil longer to bake, but they are better and have more lemon flavor.
I tried these tonight - ugh! Definitely not like the bars I was looking for; too spongy for my taste!
ReplyDeleteSame here..big puffy mess, spooned some out..not good!!
ReplyDeleteHas anyone tried putting a crust down first?
ReplyDeleteI'm not sure how a crust would work. These bars have an angel food-like consistency and are not as tangy. The lemon flavor is more subtle.
ReplyDeleteFor those having trouble with them getting too high, make sure you don't over mix them. You should mix them just enough to get the cake mix moist.
Did I miss the answer to whether you add the water or not?
ReplyDeleteNo water. Only pie filling and angel food cake.
ReplyDeleteMust have over mixed mine too. It ended up very tall and underdone. I cooked for longer and they looked better. But once i cut them, it was just a cakey mess. My husband isn't the easiest eater to please, so I doubt I'll attempt these again.
ReplyDeleteI thought these were great! I knew they wouldn't be the same as traditional lemon bars since I'd made a similar recipe with canned pumpkin & angel food (also fab, fyi). I'll definitely make this quick & easy dessert again! Thanks, Jessie!
ReplyDeleteDoes it have to be angel food cake mix? Can it just be white cake mix?
ReplyDeleteI'm not sure if you could use a white cake mix. I've only tried this recipe with angel food, but I've made a similar pumpkin recipe with a white cake mix. If you try it with a white cake mix, I'd love to hear how it turns out.
ReplyDeleteI took them to church and they were a HIT..Make sure to not grease your pan and I baked it for 5 min more..expect it to fall...but oh so yummy and easy
ReplyDeleteIt turned out perfectly! THANK YOU! So easy!
ReplyDeleteI have done spice cake mix and canned pumpkin, awesome low fat dessert. I have also made the angel food cake with canned pineapple (include the juice in can) and angel food cake mix with canned cherry pie filling and they came out great. I might need to try the lemon one now and see.
ReplyDeleteThanks! I couldn't find the lemon pie filling (now I know to go check out Walmart) but got cherry pie. It's Valentines Day so thought a pink cake would work beautifully for today! So excited that this has been tried and was good. Thanks for posting Robin!
Delete@ Robin Angel food cake with canned pineapple ... that sounds amazing. Thanks for sharing!
ReplyDeleteI just tried this recipe, and mine did not turn out either. I mixed the 2 ingredients with a hand mixer and baked for 20 mins as directed. When I checked after 20 min, the bars were still very jiggly, so I thought I would leave them for 5 more min. When I went back to pull them out of the oven, they had tripled in size, and was overflowing into my oven. Not good!!!
ReplyDeleteI went ahead and pulled them out, cleaned the edges off the pan, and dusted with powdered sugar. When I cut into them, I thought it would be more of the texture of the angel food cake, since it had risen so high, but it was still very sticky inside. I don't think I will try this one again, but thanks for sharing the idea.
The instructions say to mix by hand just until moistened...
Deletecrazy how you can get so many different outcomes with just 2 ingredients. i just made these and they turned out just like the pictures above. they are great. of course they aren't gonna be like normal lemon bars but for the ingredients, i think this is a very good and easy recipe. Thanks!
ReplyDeleteMade these today and they turned out perfect! Thanks for the recipe!
ReplyDeleteWhat size can of lemon filling are people using? I wanted to try this recipe but found two different sizes and I don't know which one to use!
ReplyDeleteInstructions say 15-ounce can.
DeleteOk, I made these this morning. They are NOT like the traditional lemon bars we've all had/made in the past. They are much more spongey and cake like, Because of some of the reviews, I used a jelly roll pan rather than a 9x13 because I didn't want them too thick (like others have posted). They taste great... just not like a traditional lemon bar. Also - the recipe does not say what size can of lemon pie filling to use, I used a 15.75 oz can. It seems dry at first but keep STIRRING (do not use an electric mixer) and everything will come together like a thick batter. Bake at 350 for 20 minutes and you are done. Quick, Easy and yummy - but not like traditional lemon bars. :-)
ReplyDeleteI found canned lemon pie filling at Super Store, Winnipeg, Mb. Canada. I am trying this on Wednesday, but after reading all the comments I am a tad nervous about how it will turn out.Is a jelly roll pan the same as a cookie pan or is it deeper?
ReplyDeleteI made these tonight and we really liked them! My 5 and 7 year olds gobbled them up. I did bake them for about 7 minutes longer. Sprinkled with powdered sugar when I took them out of the oven and served with a dollop of cool whip.
ReplyDeleteSomething yummy for Super Bowl Sunday. What size is the can of the lemon pie filling?
ReplyDeleteoh, never mind, sorry! I can see the size of the can compared to the cake mix box in your photo. Thanks, I can't wait to try! I'll make the day before & let you know how they turned out!
ReplyDeleteTurned out wonderful. Love the texture of the angel food cake with the lemon flavor.
ReplyDeleteI made it and my family liked it alot. It reminded me of a sponge cake. I may have used a larger can of lemon pie filling than was called for but all in all it was delicious. Thank you.
ReplyDeletei got a lemon cake instead.....oops, it is in the oven now. will try to stop by later to tell you how it turns out! :)
ReplyDeleteOk....I was a little nervous after reading all the comments. Well I did do the jelly pan and baked for 22 min for my oven. Dusted the tops with powder sugar and couldn't wair til they were cool to try them. They are Fabulous. Will make again!!! Oh and I did mix them by hand just until moist.
ReplyDeleteI wonder how they would turn our if I used pre made sugar cookie dough as a crust?.....Just may try that.....
ReplyDeleteUPDATE on the Lemon Bars! Mine came out AMAZING! I'll make them again, it was the favorite dessert at Super Bowl! Thanks so much! (I'd love to send you the pics)
ReplyDeleteI used that easy breezy cookie recipe of one white cake mix, two eggs and 1/4 cup oil and made a crust for mine. Then put the lemon/angel mix on top of that, they turned out great! Thanks for the easy lemon bars ♥
ReplyDeleteI made these today and used 3/4 of my 21oz can of lemon pie filling (makes it equivalent to a 15 3/4oz can) along with 1 box of angel food cake mix. I mixed it by hand with a wooden spoon until just moistened then baked in a glass 9x13 dish according to temp (350) and time (20 min) recommended, and they turned out nicely. I checked for doneness with a toothpick, which came out clean. Texture is very spongy, but also very moist and delicious.
ReplyDeleteThanks for the fun, easy recipe!
I saw another blog had used two cans of lemon pie filling. http://organizeyourstuffnow.com/wordpress/?p=19729 I didn't have 2 cans of lemon filling. So I used 1 lemon and 1 cherry. I just took it out of the oven. It is very spongy & cake-like. Maybe after it cools it will "drop". Next time I will definitely use a jellyroll pan.
ReplyDeleteI used:
1 - 1 pound, box Angel food Cake mix
1 - 21 oz. can of Lemon pie filling
1 - 21 oz. can of Cherry pie filling
I think I've come to the conclusion that everyone's bars are turning out so differently due to the brand of angel food cake mix. I used the box mix that was a store brand as it was the only mix without dairy in it and the bars never quite set up properly. (I wrote about it here.)
ReplyDeleteI'm really curious if my theory is correct. People who've had trouble with this recipe, what brand of cake mix did you use?
Have been unable to find lemon pie filling. Any idea how an equivalent amount of lemon curd might work?
ReplyDeleteI made the bars tonight and they are not bars. They came to the top of the 9x13 pan. I stired them by hand and used Lucky Leaf lemon pie filling found at WalMart and a Duncan Hines Angel Food cake mix. Pie filling found on the isle with other pie fillings. They did fall as they cooled. Tried one while they were warm. I think they are good. My husband liked them too.
DeleteHow about a box of lemon pie filling, mix as directed and then mix with Angle food cake.
DeleteMine came out perfect!
ReplyDeleteI used pound cake because i couldnt find angel food at my grocery store. They turned out good though. the texture is a little strange but they taste really good, very lemony! I cooked them for 5 min extra and did not use cooking spray.
ReplyDeletemade these today, tasty but I added the water per cake mix direction and they got very tall. Will try again, using a lemon or white cake mix.
ReplyDeleteNO WATER, just cake and lemon filling.
DeleteTook the best suggestions from all of your posts and went ahead and made the Lemon Bars. Used the jelly roll pan, hand mixed the batter and cooked for 20 minutes at 350. Was not impressed with the outcome to make them again. I would rather spend more time and get the actual Lemon Bars that I love so much!
ReplyDeleteDo you mix the cake with water aor just use it dry with the pie filling?
ReplyDeleteNo water. Just the cake mix and pie filling.
DeleteI made these exactly as the recipe called for. I mixed the dry Angel Food mix (no water) with 2/3 of a 21oz can of Lemon Pie filling. I mixed by hand, it was pretty dry, and I just mixed enough to moisten everything. Placed in a 9x13 ungreased pan and baked 350 for 20 min.
ReplyDeleteThey came out exactly as pictured. They were about halfway to the top of the pan, and cakey in consistency. Sort of a lemon cake bar. My 4 yr old declared that she loved them 100%
Just pulled these out of the oven...can't wait to try them!!
ReplyDeleteImpressive...bet they're delicious.
DeleteWeight Watchers had a similar recipe -- angel food cax mix and a 20 oz can of crushed pineapple -- juice and all. Diet version of the above recipe.
ReplyDeleteMade these today....they turned out PERFECT. FYI to above - do not use a mixer (puts too much air in the batter and will overflow or not make a true "bar". Also, do not oil/flour the pan - no need. I used my Pampered Chef bar pan and they came out perfect. Really easy version for when you're in a hurry or need something fast, great to take to pot-lucks/church, too.
ReplyDeleteI'm making them again for my Bunco group tomorrow night! They're in the oven now and so far, they look just as before. I made a graham cracker crust for the bottom and then piled it on. I used a different angel food cake mix, so I'll let you know if it came out the same.
ReplyDeleteI just found this recipe via Pinterest! Now, I am a lemon bar expert.....not really, it's just one of the only sweets I like. And I make a MEAN lemon bar :) So I stopped by this store this morning to get my 2 ingredients! The oven is heating as I type!
ReplyDeleteYour blog is darling! :)
did yours work out?
Deletemine didnt :(
I used a light cherry pie filling. It was good, although it was a bit too sweet for my taste. It also took longer to bake ~ about 30 minutes as opposed to 20 minutes. It's "jiggly" when warm, but it firms up after it cools. It has a pudding cake consistency. I find Angel Food cake very sweet, so I'm going to try it with a regular cake mix. I'm also going to try it with pumpkin pie filling, which might not add as much sweetness to the recipe. Beyond that, the cake still tasted very good.
ReplyDeleteI think Angle Food cake mix is a little too sweet to. Made the cake in a cup with the AFC and Chocolate cake mix. Was too sweet and spongy. But have lots left to test since it's only 3 Tab at a time with 1 Tab water and 1 min in micro wave.
Deleteok i just made this and my "lemon bars" are a mile high and very gooey in the middle...i used a 22 oz of lemon pie filling and duncan hines angel food cake mix..i put both together in a bowl and mixed with a spoon as soon as it got mixed i poured in a 9x13 baking dish and baked for 20 min on 350 when i got it out of the oven it was still jiggly but i had read others that said it would firm....can someone please tell me what i did wrong...i want to make these for church but need them to work out first haha :)
ReplyDeleteI am making these as we speak, but it looks like you used too much filling 15.75 ounces vs 22 ounces????
DeleteI was so excited to make these, but mine also didn't turn out! Too doughy inside, so baked a little longer....didn't help. :(
ReplyDeleteI so wanted to use these tomorrow. Wonder why this works for some, but not for others?
Just made mine, and used the jelly roll pan instead of 9x13. They are cooling, but look great.
ReplyDeleteI used Betty Crocker Angel food cake & 1 15.75 oz can of lemon filling. They turned out great! They are not the typical lemon bars, but they are very tasty!
ReplyDeleteI would like to try these, but what I am getting from other posts is that using the 15.75 oz can of lemon filling will work in the 9X13 and the larger pie filling works best in the jelly roll??? Would this work out better for muffins if I use regular cake mix (like the pumpkin filling/cake mix) or should it only be used as a bar because of the lemon?
ReplyDeleteI found this recipe on Pinterest and I used My-T-Fine Lemon Pie Filling Mix in a box. I prepared the pie filling according to instructions on the box, and then I mixed in the Angel Food Cake mix dry. As the lemon squares were baking, the mix did rise to the top of the pan. However, it settled nicely as the pan cooled. I did let it cook an additional 5 minutes as it seemed slightly wet in the center. I sprinkled powdered sugar on top. The lemon squares came out super-duper and delicious! See my blog at http://www.tandem-team.com.
ReplyDeleteI found 22 oz. cans of pie filling at our discount grocery store. If 15.75 seems to be the concensus, any idea on what I can do with the leftover pie filling?!
ReplyDeleteMaybe a box of Jiffy yellow cake mix for the remainder. Let us know how different they are.
DeleteI made these and my family loved them....thanks for sharing..
ReplyDeleteI've got these in the oven and hope they work. I'm making dessert for my Bunko group tonight and made Irish trifles and then decided to do these with Key Lime pie filling and a few drops of green food coloring to go with the Irish theme. I used Betty Crocker angel food cake and a little over 1 1/2 cups of filling since my can was 21 oz. Hope they turn out.
ReplyDeleteWish I had read these comments before I bought and made the lemon bars. I used Betty Crocker Angel Food mix and Lucky Leaf lemon pie filling 22 oz. (found at Krogers. Tom Thumb and Walmart didn't carry it) I also sprayed the glass pan with Pam-type spray. Cooked it 20+ minutes because I didn't hear timer. It rose up above height of pan. Has dropped some since cooling. It tastes good and my husband liked it, but I think I will put a crust on the bottom next time and use less pie filling. Still so easy to make. Thanks.
ReplyDeleteJust made them and ate one, they are delicious!!!! I used Betty Crocker cake mix, and the whole 22 ounces of lemon pie filling because I didn't read all these comments before, or pay attention to the size of my can of filling. They baked up to the top, but have settled since cooling. I also left mine in for an additional 5 mins because it seemed too jiggly in the center.
ReplyDeleteIt's easy to make your own "Lemon Pie Filling" if you cannot find it in your local store. Here is the recipe I used and it worked wonderfully in this recipe. 1.5 cups sugar, 6 Tblsp cornstarch, 1/2 tsp salt, 1.5 cups water, 2 tsp grated lemon peel (optional), 2 Tblsp butter, 2/3 c lemon juice (I used concentrate), yellow food coloring (optional). Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes. Remove from heat; add lemon peel, and margarine. Stir in lemon juice and food color; cool. :)
ReplyDeleteOmigoodness, these look fabulous. Can't wait to give them a go...
ReplyDeleteI featured this recipe in a round-up of 2 Ingredient Recipes on my blog today (with a link back of course!):
http://www.snugasabugbaby.com/two-ingredient-treats/
-Alisha @ SnugasaBugBaby.com
kind of bland, not like I expected. Probably won't make again
ReplyDeleteI read through all of the comments to prevent problems. Used brands pictured in blog, with the 15-oz. can of lemon filling. Stirred just until moist, added to ungreased 9x13 cake pan, baked at noted temperature for 25 minutes. Consistency of cake, medium lemon flavor, but they're delish. Everyone is enjoying them. Thanks for sharing the recipe (which I found on Pinterest)!
ReplyDeleteI just made this, I did use a graham cracker crust on the bottom of the dish. I really like it, but to me it doesn't taste like lemon bars, more like 'lemon angel food cake'. It wasn't TOO fluffy, but enough not to be 'bar like'.
ReplyDeleteYuck! We did not like these at all!
ReplyDeleteThey turned out like the picture, and were certainly easy. I used a different brand cake mix, but the same brand canned lemon filing as the picture shows. Stirred them together with a wooden spoon a minute, and spread into a 9x13 ungreased cake pan. Baked for 22 minutes at 350. I'm at high altitude and they still turned out. The flavor leaves a little to be desired though, not as lemony as I would like so doubt I'll make them again anyways...
ReplyDeleteAfter reading all those posts that mention a 'not-so-lemony-flavor', I think when I make them I'll add some lemon zest to the mixture. THAT should do it.
DeleteAfter reading some of the reviews, I was skeptical about making this, but I love lemon ANYTHING so I had to try. I tell ya, the batter is die for good, licked the beaters and the bowl, so glad I didn't have kids at home to help me...YUMO!! It's in the oven now, can't wait to see how it tastes. Will keep you posted!!
ReplyDeleteOk, so it just came out of the oven a bit ago, I sprinkled it with powdered sugar and let it cool about 30 mins...IT'S DELICIOUS!! Tastes like lemon angle food, not a bar, but cake type...Thank you, will make it again!!
ReplyDeleteDelicious . . . . will definitely make again. Made the pie filling from the box (single serving), let it cool for a bit and then folded it into the angel food cake mix. It is nice and light and will perfect for our luncheon tomorrow.
ReplyDeleteMade this tonight and it turned out great. I used the Betty Crocker Angel Food Cake mix and the Comstock lemon pie filling. I DID NOT use a mixer, choosing instead to just stir in the lemon pie filling until mixed well. I did spray the dish and added 4 minutes to the cooking time due to the jiggly center at 20 minutes. Make sure to let it set the 30 minutes for it to bond.
ReplyDeleteThe flavor is not overpowering, just delightfully lemony angel food. Will definitely make this again.
There were two packets in my Angel Food Cake mix. (Egg white mixture and flour mixture) Was I supposed to use both packets? I used both, but wanted to know for next time. They didn't taste like lemon, but were moist and super easy to make.
ReplyDeleteI think I finally figured out why this turns out from some people and not others. As my grocery store only carries one size of lemon pie filling, it never occurred to me that there are multiple sizes. Short sighted on my part, yes! Sorry to everyone who tried this and it didn't turn out, I feel terrible.
ReplyDeleteAnyways, make sure to use a 15 ounce can. If you can only find a 21 ounce can, don't use the entire thing.
I used the 21 oz can of Comstock Lemon Creme pie filling, mixed by hand, baked in ungreased stainless steel 9x13 cake pan for 25 minutes, jiggly at 20 minutes and mine have turned out wonderfully. Family loves them! Thanks for the super easy and super tasty recipe.
Deleteoh, and I have a 'traditional' lemon bar recipe that my family loves. This is nothing like those lemon bars, but a good substitute.
I just pulled these out of the oven and they turned out awesome! They are so good! I used a Betty Crocker angel food cake mix and a 21.5 oz can of Lemon Creme pie filling (that's all my Walmart had). I mixed them by hand just until blended then spread in my Pampered Chef stoneware bar pan and baked at 350 for 22 min. Will definitely be making these again...thanks for sharing the recipe!
ReplyDeleteI am making these with a store brand angel food cake mix. There were two packagages inside, the cake mix and the egg mix. I used both, with a 15 oz can of lemon filling. The wet mixture tastes ok-but not as lemony as I would like.
ReplyDeletePer the advice of some of the comments, I poured the mix on a jelly-roll pan and am baking for 25 minutes. Will follow up with my results.
Can you use lemon pudding instead of pie filling ?
ReplyDeleteI'm not sure. I've never tried this recipe with pudding, but if you try it, I'd love to know how it turns out. If the pudding did work, you could do a lot with the recipe - chocolate, coconut, etc!
Deleteyea I used a 22 oz can of pie filling and got the tall up to the top of the pan bout to overflow mess. Let it brown on top some and as it cooled it did come down some, hopefully it is edible! Friend gave me the recipe and didnt say which size can to use. Hers were wonderful! Now from reading the comments here I know to measure out the pie filling!
ReplyDeleteI was wandering if anyone has tried using sugar free lemon pudding instead of lemon pie filling? I'm diabetic and worry about sugar content.
ReplyDeleteA couple of others have asked about using pudding, but I haven't heard back from any of them on whether or not it worked. If you give it a try, please stop back and let us know if it works out!
ReplyDeleteI used one box of lemon pudding. It calls for 2 cups of milk but didn't want it to set up to fast so I added a splash more. The cake turned out great. It is probably more dense then with the pie filling. Not sure, haven't tried it. But it does take more like 30 mins to cook. I checked it at 20 and it was jiggly in the middle so checked it every 5 till done. My kids love it!!!
ReplyDeletei wonder if you could make this in a bundt pan? would have to bake longer for sure, but wonder how it would turn out?
ReplyDeleteI don't think it would work. Certainly wouldn't be bars. :)
DeleteMine are in the oven now and I added about 3/4 cup to a cup of sweet coconut flakes! can't wait to see how they taste :D I also added a few dashes of lemon juice after reading a few comments about bland flavor...definitely want lots of lemon flavor!
ReplyDeleteAbout to come out of the oven now. Followed the instructions to a T, mix by hand JUST until all moistened, 15 oz pie filling etc. Looks like bars, did not rise to top of pan and appears to be done in the middle. Maybe some of the issues are due to different altitude/elevation???
ReplyDeleteoh my that looks too good! I would eat the whole pan. But I think it should be called "two product lemon bars" since it actually has tons of crazy ingredients! haha.
ReplyDeleteI just made last night, the angel food cake mix and 20z can of crushed no added sugar pineapple. Hand mixed. Baked at 350 for about 25 minutes. Its about an inch and half high, more like a cake than a bar....but sooooo good!
ReplyDeleteThanks for the recipe, mine turned out great. Everyone loved it. I followed the directions with no problems, I did add some coconut to the mix which turned out really well.
ReplyDeleteI'm looking forward to trying this recipe with the crushed pineapple. I have also made the yellow cake with pumpkin, which is a family favorite. I add pecans cinnamon chips, and toffee bits to the pumpkin cake.
Has anyone tried Spice cake mix with apple pie filling? I'm wondering if it would work as well.
I read most of the comments...skipped over some, too. I'm still trying them. Has anyone tried adding a tiny bit of lemon juice to the mix and pie filling?
ReplyDeleteI just did a second batch of this, I used a glass dish and the target brand angel food cake mix instead...it came out in bar form! My first batch came out more like cake...which i liked a little bit more.
ReplyDeleteI just made these but I think I may have over stirred them. :/ I only stirred until the powder mix was mixed with the pie filling but I guess it was too much... it came out looking like a angel food cake (above the rim of my glass baking dish) so what can I do to get it right next time? Maybe not completely mix the two, leaving powder mix not completely combined?
ReplyDeletei would guess that some used the wrong angel food cake, you need the 1 step. some angel food cake mixes are calling for the egg whites. the 1 step only uses water if making the actual angel food cake. i make the pineapple/angel food cake and it is the 1 step kind. haven't tried these yet, but by reading i'm guessing this is what is making the difference in some of the turn outs.
ReplyDeleteThese were amazing! Used the 1 step angel food cake mix and lemon pie filling (found it at Smith's). Mixed until cake mix was moist and baked on a 11x13 baking sheet with 1/2 inch sides. Thanks for the super easy recipe!
ReplyDeleteTried this and the bars rose above the pan and into the oven. Maybe using a larger pan might have helped. Like the post about the 11X13 baking sheet. Might try again with that size.
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