When life gives you lemons, make lemon bars! There’s something undeniably uplifting about the tangy taste of lemon, especially when it’s baked into a delicious dessert. Lemon bars are the epitome of sunshine on a plate. Lemon bars hold a special place in the realm of desserts. They are beloved for their refreshing flavor, vibrant color, and irresistible texture. Whether enjoyed as a dessert after a hearty meal or savored with a cup of tea on a lazy afternoon, lemon bars are a delightful indulgence that never fails to bring a smile to the face.
There are so many different ways to make lemon bars. I have some amazing shortcuts that make my bars come out perfect every time. The first shortcut I use is lemon cake mix. I love using cake mix in recipes that traditional involve mixing dry ingredients. (did you know you can make cookies with cake mix?) Also with using lemon cake mix it just as more lemon flavor to the bars. My second shortcut is marshmallow fluff. This might be more of a secret ingredient than a shortcut. Marshmallow fluff gives the bars that “lemon meringue” flavor. It gives me the feeling of eating a lemon meringue pie without the full meringue on top.
Lemon bars are great anytime but I most enjoy them in the summer at a cookout or picnic.
So the next time you find yourself craving a taste of something sweet and tangy, why not whip up a batch of homemade lemon bars? In the video below I go through my steps for making lemon bars.
Zesty Lemon Bars
Ingredients
- 1 box of lemon cake mix
- 1/2 cup 1 stick of unsalted butter, melted
- 2 large eggs
- 1/2 cup marshmallow fluff
- 1/4 cup lemon juice
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and set it aside.
- In a large mixing bowl, combine the lemon cake mix, melted butter, and 1 egg. Mix well until the ingredients are fully combined and a thick dough forms.
- Take about two-thirds of the dough and press it evenly into the bottom of the greased baking pan to form the base layer.
- In a separate bowl, mix together the marshmallow fluff, lemon juice, and remaining egg. Stir until well combined and smooth.
- Pour the marshmallow mixture over the dough in the baking pan. Use a spatula to spread it out evenly.
- Crumble the remaining one-third of the dough over the top of the marshmallow layer, creating a crumbly topping.
- Place the pan in the preheated oven and bake for 25-30 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and allow the lemon bars to cool completely in the pan.
- Once cooled, dust the top with powdered sugar, if desired, for an extra touch of sweetness.
- Cut the lemon bars into squares or rectangles and serve. They can be stored in an airtight container at room temperature for up to 3 days.
