Two Ingredient Fat Free Lemon Bars Recipes
TWO INGREDIENT FAT FREE LEMON BARS
Light and delicious. You can not stop at eating one bar.
Provided by Anita Hoffman
Categories Cookies
Time 40m
Number Of Ingredients 9
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.
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- 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).
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