I love lemon desserts, so these lemon bars were especially interesting to me when I first saw the recipe. I think this recipe originated on the Betty Crocker website, maybe on the back of an angel food cake mix originally. I am really not sure. Then, like so many of these old recipes, because of the Internet and food bloggers and Pinterest, it started really circulating again.
The original recipe and most of the versions you see on the Internet call for a box of angel food cake mix and 1 can of lemon pie filling. That works pretty good, but the results are more like a lightly flavored lemon sponge cake. I used the angel food cake mix and 2 cans of lemon pie filling and I think it turned out much better and more like lemon bars. The consistency was not as spongy and the flavor of lemon was more intense, but not over powering. There is an added bonus to these, they are almost fat free. For those watching your weight or cholesterol, they are a nice sweet treat.
This is all you need:
1 (16 oz.) box angel food cake mix
2 (21 oz.) cans lemon pie filling (some brands are 22 oz. and that is fine)
powdered sugar for garnishing (optional)
This is all you need!
Preheat oven to 350 degrees. Spray a 9"x13" baking pan with nonstick spray. Mix the cake mix and the lemon pie filling by hand, just until the cake mix is all moistened. DO NOT use an electric mixer on this. If you use an electric mixer or over beat this, it will put too much air in it and it will rise up and out of your pan and you will have a mess. It works perfect if you just stir it by hand until it's all moist. You will notice that is gets sort of bubbly and that is normal.
Spread evenly in the baking dish and place on the center rack in your oven for approximately 25 minutes. It will just be starting to brown on the edges. Don't let it brown on the top. The full 25 minutes are usually needed.
Remove and allow to cool. Sprinkle with powdered sugar and cut in squares. That's all there is to it!