Fake it Lemon Bars – Pintrest Recipe

Sooo…come to find out if you forget to hit the publish button the blog never goes up.  This should have been yesterday’s blog, but it’ll do for a snowy Utah morning instead.

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I have to admit I have a strange relationship with Pintrest.  I’ll go for a long time without even looking at the site and only pinning a thing or two in my wanderings.  Then I will suddenly have a week or three where I’m digging through the site for inspiration and pinning and just into it.  Then it goes away again.  This is rather like my love affair with various flavors of soda, but that’s a post for another time.

In my recent Pintrest frenzy I’ve seen a quick ‘dump cake’ recipe come up over and over again.  I’d love to give credit to the original creator, but I’ve yet to figure out where it first came from.  If anyone wants to enlighten me I’ll happily give credit and linkage.  Anyway…this is like the world’s easiest recipe for a lemon bar/cake so I gave it a try this weekend.

Here’s the recipe:

Fake it Lemon Bars

1 angel food cake mix

1 Tablespoon Ultra Gel

1 can lemon pie filling

Combine and mix until smooth but not over beaten.  Pour into a 9×13 pan and bake at 375 for 20-30 minutes until the top starts to brown.  Remove from the oven.  Cool.  Garnish with powdered sugar and eat.

fake it lemon bars 1 fake it lemon bars 2

 

So this is a way easy recipe but there are a few things I noticed and did differently.  I added the Ultra Gel as it helped the moisture level for my altitude.  I noticed when you pour in the pie filling it looks like there is no way that’s enough moisture to completely rehydrate the cake mix.  I had a huge urge to add water or milk.  Don’t do this!  Just keep stirring and it all works out just fine.

In the end this makes a kind of gummy lemon bar which is half way between classic lemon bars and a lemony cake.  For a quick dessert we liked it, though it wouldn’t take the place of either of my favorite lemon bar or lemon cake recipes.  I wanted more punch to it, which I might get with a homemade lemon pie filling, but that kind defeats the dump and go nature of this recipe unless I happened to have canned my lemon curd, which I haven’t done for the last few years.  However, this may encourage me to do so.  I’ve also seen this recipe with a can of blueberry pie filling and I’ve pondered trying it with blackberry or apple…  I’ll let you know how that goes.

Jana

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