Take-out Tuesday, Magic Lemon Bars

the Painted Apron

7 years ago

When I saw an Impossible Lemon Coconut Pie over at Happier than a Pig in Mud, I raced to my pantry to see if I had the ingredients…

I could practically taste it!

But alas, not a box of Bisquick to be found…

But I did have a lemon cake mix, sweetened condensed milk, coconut and white chocolate

A little googling, and I found a recipe for Lemon Gooey Bars from Crazy for Crust

You make the batter by mixing the cake mix, egg and butter

Line a baking dish with parchment paper, spray the paper with cooking spray

I used a 10″ x 10″ square, and use your finger tips to pat 2/3 of the batter into an even layer

Sprinkle with white chocolate chips and coconut if desired

Pour milk over all and then top with pieces of remaining batter

Bake until set and golden

Let cool completely, 3-4 hours, before lifting paper out of dish and cutting into squares or bars

Cupcake papers are nice for serving

Magic Lemon Bars

Course Dessert

Cuisine American

Keyword cake mix cookies, easy lemon bars, lemon cookies

Prep Time 10

Cook Time 30

Servings 30 bars

Cream butter with a mixer and add dry cake mix and egg. Mix until it comes together in a stiff cookie batter. Reserve 1/3 of batter for topping
Line a large square baking dish, like a 10 x 10, with parchment paper. {“9 x 13” will yield a thinner bar} Spray the paper to prevent it from sticking to the baked cookies.
Pat 2/3 of dough onto sprayed paper in dish forming an even layer. Top with chocolate chips and desired amount of coconut. Pour milk over all. Drop remaining batter in small pieces over top and gently press down.
Bake at 350 for 25-35 minutes, until mixture is set and golden. Place dish on wire rack to cool. Let cool for 3-4 hours. Remove from pan by lifting out paper. Top with lemon zest. Cut into squares or bars. Place cookies in individual cupcake papers for ease of serving. Can be kept covered at room temperature or in refrigerator.