Two Ingredient Fat Free Lemon Bars Recipes

2 INGREDIENT LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhand like a sling.
• Pour the cake mix into a large mixing bowl. Whisk in the lemon curd until combined with the cake mix.
• Evenly spread the batter into the pan.
• Bake for 35-40 minutes, until the cake is set and golden.
• Let cool before slicing. Sprinkle the confectioner's sugar over the lemon bars, if desired.

2 INGREDIENT LEMON BARS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and thoroughly oil or spray your 9 x 13 baking dish with non-stick cooking spray.
• In a large mixing bowl, combine the angel food cake mix with the lemon creme pie filling. Mix just until the cake mix is incorporated into the lemon creme (or lemon curd), as you don't want to over-mix the batter.
• Transfer the lemon batter to your prepared baking dish, and use a spatula to smooth the top. Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until the top is lightly golden browned and an inserted tooth pick comes out with minimal crumb (but no batter clinging to the tooth pick).
• Remove the lemon bars from the oven when done and place on a wire cooling rack to cool completely before slicing and serving. Dust with confectioners sugar, if desired.

2 INGREDIENT LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cake mix and lemon pie filling together in a mixing bowl.
• Spray a 9X13 baking pan with non stick spray.
• Bake for 30-35 minutes until a toothpick insert into the middle comes out clean.
• Dust with Powder Sugar (Optional), slice and enjoy!

TWO INGREDIENT FAT FREE LEMON BARS

Steps:

• 1. Line a deep 9 X 13 inch baking pan with parchment paper. In a large bowl, whisk the angel food cake mix, lemon pie filling and coconut for 1-2 minutes.
• 2. Pour the batter into the baking pan and bake at 350 degrees for 30 to 40 minutes. Cut the parchment paper so that it comes up the side of the pan, so batter does not spill as it bakes. Cool completely in pan on wire rack
• 3. FROSTING: In a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate 4 hours. Cut into bars. Instead of frosting you can top with powdered sugar.