Saw this recipe on Pinterest and was looking forward to trying it. Great dessert for a hot day. I
could only find a 28 oz. can of lemon pie filling, so I just guessed how
much 15 oz. would be. A real baker would probably measure. I also
buttered my 9x13 pan.
Don't over mix the batter - this will cause the cake to rise more, and perhaps overflow into your oven. Just combine until the powder from the mix is combined with the lemon filling.
I baked mine about 25 minutes. It was still slightly soft on top, but I thought the height and color looked right.
I forgot to take a picture before we dove in. It was delicious - and didn't last 24 hours in our house! The texture is nothing like a traditional lemon bar. Rather, it is similar to the texture of angel food cake. The lemon flavor is subtle. The powdered sugar gives just enough sweetness.
You're going to love it!
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