Recipe courtesy of Brenda Strom

Lemon Bars

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  • Level: Easy
  • Total: 51 min
  • Prep: 5 min
  • Inactive: 1 min
  • Cook: 45 min
  • Yield: 10 to 12 servings
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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

  1. 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.
  2. 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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