I am so glad it’s Friday!
Yesterday I spent the better part of my day baking for my friend and these yummy bars are one of the things I made. These lemon bars are seriously to die for. They are not like an ordinary lemon bar, you know the kind with the shortbread crust, lemon filling and powdered sugar on top, these are completely different and so, so good. They have a little bit of crunch from the corn flakes but are also chewy from the pudding and sweetened condensed milk (yum). These honestly are fabulous. You will have a hard time eating just one.
This recipe comes from one of my many little Pillsbury magazine cookbooks, you know the ones that are right there waiting while you’re standing at the check out line. I have far too many of them, but I just keep buying more . . . oh well! This particular one I have had forever, and I love it. All the recipes in it are cookies, brownies or bars . . . . yummy!Print
- 1 pkg. yellow cake mix
- 2 cups corn flakes (, crushed)
- 1/2 cup brown sugar
- 1/2 cup butter softened
- 1 (2.9 oz) package lemon pudding mix (not instant)
- 1 (14 oz) can sweetened condensed milk (not evaporated)
- 3/4 teaspoon lemon extract
- 1 cup powdered sugar
- 3 –5 teaspoons water
- 1/4 teaspoon lemon extract
- Heat oven to 350°F Generously grease bottom and sides of 15×10-inch jelly roll pan.
- To make the base, in large bowl, combine yellow cake mix, crushed cornflakes, brown sugar, and butter. and mix at low spreed w/electric mixer until crumbly. Reserve 1 1/2 cups for topping. Press remaining crumbs into prepared pan.
- In a small bowl, combine filling ingredients. Mix well. Pour evenly over base crust. Sprinkle with reserved crumbs. Bake at 350F for 20-30 minute or until golden brown. Loosen edges.
- In small bowl, blend powdered sugar with water and extract. Pour over warm bars. Cool completely, and cut into bars.
Recipe Source: Pillsbury Bake-Off Magazine, March 1997