These Frosted Lemon Bars are made with a prepared box cake mix and frosting, making them the easiest lemon dessert you’ll want to make again and again.
Ingredients
To make this recipe as easy to prepare as possible, I’ve used several pre-packaged items. It doesn’t mean that you must use them. You can certainly make your own frosting or lemon pie filling, if you want. And, many times, I insist on making my own but, in this case, I was in a hurry. You don’t always have the time to make every single thing from scratch.
Box Cake Mix
I’ve used prepared Lemon Cake Mix from a box. I noticed right away that Duncan Hines cake mix was 15.25 ounces. Another brand was 13.25 ounces. I have read that several years ago, they were set at 18.25 ounces. You need to watch these things because it must be something that changes every once in awhile.
What I suggest is that you buy a standard Vanilla Cake Mix and keep it in your cupboard. If you end up needing to add some extra, you’ll have it handy. You’ll add two tablespoons for each ounce you need to add or substract. You can “doctor up” maybe 6 or so cakes with that one extra Vanilla mix you have.
Lemon Pie Filling
Can you use Lemon Curd instead of Lemon Pie Filling? I believe that Lemon Curd adds more liquid and that makes me concerned that it might water down this recipe a little. You already need to be really careful about how much you add so you don’t make little craters.
But, then again, I’ve also made poke cakes, right? It’s not something that I’ve tried, but if you decide to try it, please let me know in comments.
Recipe
Frosted Lemon Bars From Box Cake Mix
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Large Mxing Bowl
- Small Bowl for separately whisking the eggs
- 8" x 8" baking dish
- Parchment Paper
Ingredients
- 15.25 ounces Lemon Cake Mix, boxed, Duncan Hines used
- ⅓ cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Lemon Extract
- ⅔ cup White Chocolate Chips, now called White Vanilla Baking Chips
- 1 cup Lemon Pie Filling
- Cooking Spray, like Spray Pam
- 16 ounces Vanilla Frosting
- 1 Lemon, fresh, optional, for zest only
Instructions
- Preheat oven to 350℉.
- In small bowl, whisk the eggs together.
- In large mixing bowl, mix together Cake Mix, Vegetable Oil, beaten Eggs and Lemon Extract until just mixed. You can do this by hand or with a handheld mixer. It will be thick and sticky.
- Fold in baking chips. Set aside.
- Prep the baking dish with spray and/or Parchment Paper. (I like to use both.)
- Pour out the dough ball into the center of the baking dish and press out with a flat glass or cup. You may need to use an additional piece of parchment to keep the cup from sticking or spray the bottom of the cup with the cooking spray. Make sure to fill the entire dish, leveling as you go.
- With a spoon, add shallow dollops of Lemon Pie Filling, about a tablespoon each, all over the top, as evenly spaced as possible. You don't want deep areas since it will weigh that portion down and create craters. You just want small amounts. Then, with a knife or end of a spoon, make light swirls throughout. Make sure to take the swirls all the way out to the sides. You want it even throughout. Again, if you don't make this lightly and level, you will create craters or heavy pools. Once complete, if necessary, you can level out the top again, with the flat cup.
- Bake in center of preheated oven for 20-24 minutes until golden on the edges, or until a toothpick comes out clean. When inserting the toothpick, make sure you are getting the actual dough and not sticking it into the lemon pie filling.
- Allow to cool completely (about an hour) on a wire rack then frost with can of Vanilla Frosting. Once the frosting has set, you can sprinkle on lemon zest, if you like.
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Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don’t know how packed your flour has become. If you don’t have a scale, stir the flour lightly then use the spoon and fill method instead. If you use too much flour, your recipe will be too dry and crumbly.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Christian Guzman says
I hope you enjoy this recipe. I know my grandmother loved it! If you have any questions, please comment below.