Certainly easy enough to make but why wouldn't Duncan Hines just put the darn recipe on the cake mix box?? Okay, so I go on this Web site to get it. It's listed under "SUNSHINE" Lemon Bars, so not all that easy to find if one is looking under "L" for lemon. So, I find them on page 4 of the cookeies and bars and there's the recipe.
MELT THE BUTTER. How hard would it be to add those 3 little words to the recipe?
These are very delicious but, c'mon Duncan Hines, just because we're all supposed to be so advanced with technology doesn't mean your company has to force us to use the Web site (so you can slam us with advertising) and, then, when we do, you can't even tell us to MELT THE BUTTER?
Create the taste of sunshine using our Duncan Hines Lemon Supreme Cake Mix. These Sunshine Lemon Bars will add a welcome twist to any occasion.
- 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
- 1/2 cup (1 stick) butter
- 1 large egg
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup lemon juice
- Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
- Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
- Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.
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myra_in_virginia (1 discussion) on Dec 25, 2011 at 10:52 AM
Comment by: Tracysnbb (no discussions) on Jan 20, 2012 at 06:14 AM
Myrna, Your comments make so much sense. Hopefully Duncan Hines is paying attention to all the messages + reacts to your observations.
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Mary J (1 discussion) on Dec 23, 2011 at 01:24 PM
Hi, These are fantastic and are so pretty on a platter with powdered sugar and candied lemon slices. I have found that you must melt the butter for the crumb crust. If it is too crumbly after adding the egg, add water in teaspoon increments until it is the consistency of raw sticky cookie dough. I mix this up with a latex gloved hand that I have spayed with a small amount of non stick cooking spray on the hands of the gloves. Press in the pan evenly and make sure you sprayed the pan with a non-stick cooking spray. DO NOT OVER BAKE THESE! I cook for only 23 min. the top is supposed to be shiny. The edges do rise a little and I will have an air bubble or 2 but if you let them cool and garnish with powdered sugar and cherries or jelly beans it will cover all that. Delicious! Just like the local bakeries only cheaper!
Comment by: Tracysnbb (no discussions) on Jan 19, 2012 at 11:44 PM
Thank-You so much, Mary J, for your helpful tips + instructions. I know they will make all the differences. Tracysnbb
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pamela54ar (1 discussion) on Nov 1, 2011 at 05:36 PM
If it was too crumbly mash it down firmly before adding the topping. This is a GREAT dessert!!!
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texassoap (1 discussion) on Mar 12, 2011 at 11:56 PM
Taste was good but too crumbly. Won't make again.
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Miss Sweet Stuff MD (1 discussion) on Dec 25, 2010 at 05:27 AM
Undercooked, but tastey mess? What did I do wrong? Did everything to a tee...... but within the last 10 minutes of baking I noticed there was a frame of bar dough that was rising a lot higher than the center..... which was now a pool of toping & did not look like it was going to fully cook in time. So I smoothed down the poofs near the edges of the cake pan with a spatula..... gave it an additional 15 minutes... only 10 minutes were left before & it looked way too wet still. Let it totally cool.... cut into it and mush. Cooked on for another 15 minutes .... let it cool in my fridge for 2 hours, went to cut & mush?
Other recipes for lemon bars always tell you to bake the bar part by itself at 315* for 20 minutes alone..... then add topping to finish so a crust will appear & give a barrier to the bar and the topping. That is what I will try next time........ I do want to say the very corners cooked property & they tasted awesome so worth a try again. ;-)
Merry Christmas!!!!! BTW - I was going to dust with powdered sugar & call them "don't eat the yellow snow bars"!!!!!! Feel free to use the name...... you know for kids & adults a funny named dish will have people talking about it for years to come. At this point they are called don't eat the yellow mush bars. ;-)
Other recipes for lemon bars always tell you to bake the bar part by itself at 315* for 20 minutes alone..... then add topping to finish so a crust will appear & give a barrier to the bar and the topping. That is what I will try next time........ I do want to say the very corners cooked property & they tasted awesome so worth a try again. ;-)
Merry Christmas!!!!! BTW - I was going to dust with powdered sugar & call them "don't eat the yellow snow bars"!!!!!! Feel free to use the name...... you know for kids & adults a funny named dish will have people talking about it for years to come. At this point they are called don't eat the yellow mush bars. ;-)
Comment by: Jimi H (1 discussion) on Jun 24, 2011 at 02:11 PM
Did your second try turn out better?
No Rating
arlene715 (1 discussion) on Dec 9, 2010 at 06:40 PM
it doesnt say but i wondered - is the butter supposed to be melted?
Comment by: misselaineeeous (no discussions) on Apr 23, 2011 at 09:00 PM
YES!!! The butter SHOULD be melted first-I have tried it with butter softened and they very crumbly and dry....but melt the butter and add to the mix and egg then mix and press into a 9x13 greased pan. Mix the condensed milk and lemon juice and pour over...this is DELICIOUS!!!
I haven't found one person who hasn't LOVED these lemon bars! T
hey are to die for!!!! Must try with melted butter...if you are a lemon lover, you will NOT be disappointed! 1 more tip: Do NOT overcook!
I haven't found one person who hasn't LOVED these lemon bars! T
hey are to die for!!!! Must try with melted butter...if you are a lemon lover, you will NOT be disappointed! 1 more tip: Do NOT overcook!
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bun51 (1 discussion) on Sep 13, 2010 at 08:28 PM
These taste great.....but did not cook evenly. The cake rose up through the topping in places and made it look really messy. Is there a trick to keeping it flat?
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lincolns (1 discussion) on May 11, 2010 at 10:59 AM
LOVE these!!!! My husband isn't even a big fan of lemon, but thought these were great! Will keep this recipe handy! Thanks!
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Halfbaked226 (2 discussions) on May 8, 2010 at 07:29 AM
OMG these are soooo easy and the tart lemon combo is really a lip puckerer LOL! Maybe less lemon juice for those who really are not into lemon and have whip cream on hand for this desert!!!!
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addiecake (1 discussion) on Apr 11, 2010 at 01:30 PM
submitted by addiecake
I made the Sunshine Lemon Bars for Easter. My 14 year old grandson loved them!!!
He said the crust was his favorite part. My daughter just called me this morning for the recipe. He asked her to make them for him. These were a hit with the whole family!
I made the Sunshine Lemon Bars for Easter. My 14 year old grandson loved them!!!
He said the crust was his favorite part. My daughter just called me this morning for the recipe. He asked her to make them for him. These were a hit with the whole family!
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Mealie7269 (2 discussions) on Apr 5, 2010 at 12:28 PM
These were unbelievably good and pretty easy to make. I did add a touch of ginger to the recipe to give it an added kick. This recipe is in my regular rotation.
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lrobertson (2 discussions) on Mar 31, 2010 at 10:17 AM
Absolutely the best lemon bars I've ever had! Add the lemon zest for a little extra zip!
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nanas44 (3 discussions) on Nov 5, 2009 at 05:53 PM
I have made these hundreds of times. I did add something extra for a little jest. Yea, Lemon jest along with fresh lemon juice. Its a clean sweetness for those who want something sweet but not heavy.
