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Layers of Lemony Love

Layers of Lemony Love

Lucky Leaf

Lucky Leaf

Tangy lemon pie filling, blended with cream cheese and powdered sugar, makes a rich and decadent filling for these easy bar cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease bottom of a 13x9-inch baking pan. Mix flour and butter; spread in pan.
  3. Bake for 20 to 25 minutes or until golden. Let crust cool.
  4. Mix cream cheese, powdered sugar, LUCKY LEAF Premium Lemon Pie Filling, vanilla and half of the whipped topping together. Spread over crust. Spread remaining whipped topping over pie filling mixture.
  5. Cover and chill until ready to serve.
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Reviews

naples34102
13

naples34102

6/15/2013

Delicious – light, summery, lots of compliments. I’m sure the Lucky Leaf Lemon Pie Filling is very good, but I chose to use a good lemon curd instead. Still, a couple of minor criticisms or, let’s say, suggestions for the future in the event I make this again. The crust could use a little sugar and even a pinch of salt. Real whipped cream instead of “frozen whipped dessert topping” would make this even better. The bottom line? If you need a quick and easy dessert that’s sure to please, this is a good choice. Note: I made another pan of this the following day, this time adding a little powdered sugar and a pinch of salt. If you do this bake the crust for a shorter period of time as the included sugar definitely made this brown faster! I did prefer the taste better, however, prepared with a bit of sugar.

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