Lemon Bars

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.]

Total Time:
51 min
Prep:
5 min
Inactive:
1 min
Cook:
45 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • Bottom Lemon Cake Ingredients:
  • 16 ounces store bought angel food cake mix
  • 1 (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 Ingredients:

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 Ingredients:

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.


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