Easter is near and time for lovely lemon fresh cakes and pies. These desserts make a great addition to your Easter dinner to be enjoyed by all. Even better is that these desserts can be prepared the day before Easter Sunday.
The secret of these desserts is using only fresh lemon juice. The easiest way to get all the juice out of a lemon is to: Cut the lemon in half, using a fork pierce the middle of the sliced lemon and twisting the fork. It is best to hold the lemon halves over a small cup or bowl; then measure the amount of juice needed and avoid any seeds.
Fresh Lemon Cheese Bars
- 1 box yellow cake mix
- 1 egg
- 2 T. fresh lemon juice
- 1/3 c. cooking oil
- 1 – 8 oz. pkg. cream cheese (softened)
- 2 tsp. fresh lemon juice
- 1/2 c. sugar
- 1 egg
Preheat oven to 350 degrees.
Mix dry cake mix, 1 egg, 2 tablespoon of lemon juice and 1/3 c. cooking oil until crumbly. Reserve 1 cup of mixture. Pat remaining mixture in an ungreased 9 x 13 x 2-inch pan. Bake 15 minutes.
Beat cream cheese, 2 teaspoon lemon juice, sugar and 1 egg until light and fluffy. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake for 15 minutes longer. Cool and cut into bars.
Try these other desserts: Creamy Coconut Cake, Strawberry Topped Lemon Cake & Lemon Meringue Angel Pie
If you love to cook and enjoyed this article, please click on the subscribe button above to receive email alerts when new articles are published.