Homemade lemon bars from a mix? Incredibly good!
Prep: 20 min | Total: 4 hr 45 min | Yield: 48 bars
High Altitude (3500-6500 ft): No change.
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
How many lemons do you need for this recipe? One will be fine - it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.
Bake bars in the exact pan size called for in a recipe to ensure moist (not over-baked) bars.
Special Touch: Garnish each bar with a curl of lemon peel for an extra-special touch.
Per 1 bar: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 95mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 8g); Protein 1g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 0%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens