Easy Lemon Bars for Junior Chefs

Easy Lemon Bars for Junior Chefs

29 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  KARILK

“These lemon bars are so easy and delicious! No measuring or breaking eggs. They can be frosted with cream cheese icing, or used as a jellyroll base.”

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Adjust Servings

Original recipe yields 20 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10x15 inch jelly roll pan.
  3. Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.

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Reviews (29)

Rate This Recipe


good - very easy! I liked it with a lemon glaze (lemon juice, powdered sugar and a pinch of salt) poured over the top while hot to make a thin topping. This is good to have on hand for an easy and fast sweet tooth need.

Cherie Burgett

Cherie Burgett

Wow! This is delicious. I made two. One of them was lemon and the other one was strawberry. They were both delicious, but we prefer strawberry. All I did was use strawberry pie filling instead of lemon. YUM! This is easy and fast and relatively low calorie.



use cream cheese frosting and can put lemon extract in. OR- frosting- 6 oz cream cheese, 3 tbsp melted butter, 1/2 tbsp lemon extract, 2 1/2 c. powder sugar. Mixed until creamy.

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Amount Per Serving (20 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Lemon Bars


next recipe:

Love the Mama Lemon Bars