These easy Lemon Bars will be a hit, as long as you like lemons I have never made a base from a cake mix before but this was the bomb I loved how it turned out. Give it a try, great for an afternoon or morning tea.
Ingredients
1 packet vanilla cake mix ( I used greens vanilla cake mix)
1 cup desiccated coconut, plus extra 2 Tbsp
145g unsalted butter, melted, cooled
3 lemons, 1 finely zested and 2 juiced (you’ll need 2/3 cup juice)
395g can sweetened condensed milk
Method
Grease an 18 x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Preheat oven to 160°C fan-forced (180°C conventional).
Put cake mix in a large bowl. Add coconut, butter and zest. Stir until well combined. Press evenly over base of prepared pan. Bake for 10 minutes, or until light golden. Remove. Cool for 10 minutes.
Stir juice into condensed milk in a bowl. Spread over base. Sprinkle with extra coconut.
Ingredients
1 packet vanilla cake mix ( I used greens vanilla cake mix)
1 cup desiccated coconut, plus extra 2 Tbsp
145g unsalted butter, melted, cooled
3 lemons, 1 finely zested and 2 juiced (you’ll need 2/3 cup juice)
395g can sweetened condensed milk
Method
Grease an 18 x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Preheat oven to 160°C fan-forced (180°C conventional).
Put cake mix in a large bowl. Add coconut, butter and zest. Stir until well combined. Press evenly over base of prepared pan. Bake for 10 minutes, or until light golden. Remove. Cool for 10 minutes.
Stir juice into condensed milk in a bowl. Spread over base. Sprinkle with extra coconut.
Bake for 15 minutes, or until filling is set and lightly browned on edges. Cool, then refrigerate for about 3 hours, or until cold.
Using baking paper, lift slice from pan. Cut into rectangles. Serve
Using baking paper, lift slice from pan. Cut into rectangles. Serve
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