Once again, an angel food cake mix is the star of the show to make these lemony spongy treats. These are not lemon bars exactly because there is no base but they are definitely a great and quick facsimile of the traditional more labourious kind.
This recipe is for Bob R., a wonderful nephrologist (kidney specialist), I work with. He loves lemon bars and makes some pretty darn good ones! (Like it's not enough he's a doctor and he can cook!?) So this one's for you, Bob. I tempt you to join us other Thursday Brain Dead Devotees and take the easy way out for a change!
Here's what you'll need:
1 box angel food cake mix (430 gms)2 cans lemon pie filling (540 ml each)
Put dry cake mix & cans of pie filling together in large bowl.
Mixed with a spatula.
It will take a little elbow grease to incorporate together...
But you can do it!
Pour into 9x9″ (or 24x24 cm) baking pan
sprayed with non-stick spray.
I suggest putting it on a cookie sheet just in case of runnage.
Bake at 350F, 50 minutes if using the same pan size I did.
If you have a 9x13", try baking for about 30 minutes.
Whatever you use, it should be golden all over like in the pic.
Let it cool on a wire rack.
Serve up sprinkled with icing sugar
and some berries if you like.
This would also be fabulous with an unsweetened
raspberry coulis if you want to fancy it up a bit.
Can this get any easier?
I mean, c'mon!
2 ingredients, a little output from you
and you get these luciously decadent lemony delights!
Even Bob would love these!