Easy Lemon Bars152 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“These bars are great and easy to make. Hope you like them!” - by Peggy
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C).
- Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
- Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
- Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.
Amount Per Serving (15 total)
- 284 cal
- 17 g
- 30.2 g
Based on a 2,000 calorie diet
Reviews (152)Rate This Recipe
"These bars are really good despite how easy they are! I've found that to take away the "cake mix" flavor of the bars, I use a yellow cake mix and add a tablespoon of lemon juice, and a tsp. or so of ..." See morelemon zest (or lemon extract works well if you don't have fresh lemon zest). To make these bars a bit prettier, I drizzle them lightly with a powdered sugar/lemon juice glaze, and cut them into diamonds or triangles."
"Made these for a graduation party!!! Fabulous and so easy...I couldn't find a Lemon Cake mix with the pudding already in, so I added a small package of Lemon Instant pudding and it worked out great! ..." See more Will make again!"
"very nice. Made exactly as stated but did add 1/2 tsp. lemon extract to the cream cheese layer and the grated peel from 1 lemon. These were not sweet and sickening, and had a wonderful lemon flavor ..." See morewith the zest. The cream cheese layer offset what could otherwise be a very sweet rich bar. I didn't think they tasted like cake mix at all. I would definitely make again. *Make sure they are completely cool before cutting. Thanks for the nice recipe."
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