RECIPE: Box Cake Lemon Bars



I am a make-it-home-made-kind-of-girl. I really am. But sometimes, you are just too busy to do the things you want. Especially when you are bombarded with school bake sale requests last minute. I follow a really great blogger called "confessions of a cookbook queen". Her sense of humor leaves me in stitches. And her recipes are always easy and very creative. I recently pinned one of her recipes called "Two Ingredient Lemon Bars". Two ingredient anything will catch my eye. And I saved it for just that moment when I am asked by my daughter to whip up something for school the next day. And well, that happened a few weeks ago. It actually happens more than I would like.

I added more ingredients, because I was missing the graham cracker crust of typical lemon bars. So I added a simple bottom, and had to add more water to the box cake to get it to spread properly on the crust.

These are very light and spongy... and super easy. Keep them in your "emergency recipe box". And do follow confessionsofacookbookqueen.com for a really fun RSS feed.




Box Cake Lemon Bars

Ingredients:

2 cups graham cracker crumbs
1/2 cup butter, melted
2 Tbsp. sugar

1 box white angel food cake (I prefer Betty Crocker)
1/2 cup water
1 can lemon pie filling, about 16 oz.

2 Tbsp. lemon juice
1/2 tsp. vanilla
1 cup powdered sugar

Directions:

Preheat oven to 350˚. In a small bowl, mix the graham cracker crumbs with the melted butter and sugar. Use a large jellyroll pan 2 inches deep or two smaller (about 13" x 10") baking sheets. Pour crust into the pan(s), dividing evenly if using two. Press with the palm of your hand until flat and even. Bake lightly for about 8 minutes. Let cool.

In a large bowl, whisk the box cake mix with the lemon pie filling and the water until well combined and fluffy. Pour the batter gently over the crust. Using a spatula, spread it so it's even. Again, if using two pans, divide evenly. Bake for about 20-30 minutes, or until puffy and lightly golden. Cool on wire rack.

Meanwhile, mix the powdered sugar with the lemon juice and the vanilla, until glaze is able to be drizzled. When the bars are completely cool, use a fork and drizzle to the tops generously. Let the glaze set before cutting into squares. Keep in an airtight container for a few days.


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