Gooey Lemon Bars Recipes
GOOEY LEMON BARS
Tart, gooey and oh so incredibly delicious, these Gooey Lemon Bars are SO easy, and a great summer afternoon snack or dessert.
Provided by www.dailydishrecipes.com
Categories Desserts and Sweets
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Spray a 9x13 glass dish with cooking spray.
- In a large bowl, mix together the cake mix, butter and egg. Press into the bottom of your baking dish. In another bowl, combine the cream cheese, sugar, vanilla, eggs and lemon juice.
- Use a whisk and beat until fluffy. Pour evenly over the crust.
- Bake 30-35 minutes. Remove from oven and cool completely in dish
- Sprinkle powdered sugar on top, if desired.
- Cut and Serve.
FROSTED GOOEY LEMON BARS RECIPE
They are my favorite lemon bar ever- I think it's the lemon frosting on top. If you are a lemon-lover like myself, you have to give these a try!
Provided by Camille Beckstrand
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the ingredients for the cake layer in a mixing bowl. Press down in a 9x13-inch baking pan sprayed with nonstick cooking spray; set aside.
- In a large bowl combine powdered sugar and butter.
- Add enough lemon juice to form the consistency of a thick frosting.
- Beat in cream cheese and yellow food coloring until smooth.
- Set aside 1 cup of frosting to spread on top after baking (be sure to not skip this step!).
- Add eggs to remaining frosting mixture and beat until fluffy.
- Spread on top of cake mix in the pan and bake for 25-30 minutes, or until barely golden brown.
- Let cool completely and then spread reserved frosting mixture on top and serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 333 mg, Sugar 34 g, ServingSize 1 serving
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- PREP: Preheat oven to 350˚F. Line a 13x9x2” baking pan with parchment paper (it should go most of the way up the sides so filling doesn’t spill over.
- CRUST: In the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter and 1/2 cup sugar. Add 1 1/2 tsp vanilla extract, 2 cups flour and 1/4 tsp salt. Continue mixing until mixture is crumbly and no dry flour remains. Spread the dough evenly into the bottom of your prepared pan. Press it with your fingertips to flatten and even out the dough. Bake crust at 350˚F for 18-20 minutes or until lightly golden at the edges. Transfer to a wire rack to cool slightly.
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