Recipe courtesy of Brenda Strom
Lemon Bars
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 510
- Total Fat
- 19
- Saturated Fat
- 13
- Carbohydrates
- 83
- Dietary Fiber
- 3
- Sugar
- 68
- Protein
- 4
- Cholesterol
- 41
- Sodium
- 390
- Total: 51 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 45 min
Ingredients
Bottom Lemon Cake Ingredients:
16 ounces store-bought angel food cake mix
One 22-ounce can lemon pie filling
1 cup finely shredded coconut
Top Creamy Frosting Ingredients:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
Lemon zest, for garnish
Directions
- Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10- by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.
- Top Creamy Frosting: Combine all ingredients until blended well. Frost the bottom lemon cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring.