Quick & easy dessert

11 years ago

Just saw this one on Pinterest.

2 ingredient lemon bars..

box of angel food cake mix and a can of lemon pie filling... Mix them together and bake in a 9x13 cake pan at 350 degrees for 20 minutes.

As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).

Comments (25)

susie53_gw
11 years ago
Yum, yum. I think I will try this..

Susie
jannie
11 years ago
I'll try it tomorrow. I love lemon and lime desserts.
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Hi there you!! This is not as hard as it sounds. And can all be made (at different times and assembled when needed. You don't need the Frangelico Sauce at all. If you don't use it they are just like little cream puffs......but you could drizzle just a little or even some chocolate. YUM! I think you can even buy frozen puffs and prepared Dulce de Leche but it's dead easy to make. It's a knock out and absolutely delicious. Unfortunately you can;t really see it with the amount od sauce I used. Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 Cup water 1/2 Cup unsalted butter 1/2 Tsp salt 1 Cup AP flour 4 cold eggs 1/2 Cup chopped hazelnuts Filling 3/4 Cup dulce de leche at room temp 2 1/4 Cup 18% cream 4 Tbl sugar, divided pinch salt 3 Tbl AP flour 3 egg yolks 2 Tbl Frangelico 1/2 Tsp vanilla Sauce 3/4 Cup dulce de leche at room temp 2 Tbl Frangelico 1/2 Tsp vanilla 1/4 Cup chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico. When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12. Dulce de leche 2 to 4 cans sweetened condensed milk (300 ml each)~ JPreheat oven to 425 Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerate for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL.
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Marilyn Sue McClintock
11 years ago
I have copied and pasted this, sound simple and good and I like that.

Thanks,

Sue
tami_ohio
11 years ago
Oh those look good!
phyllis__mn
11 years ago
A friend puts hers on a cookie sheet, and that works well. They are very good.
ivamae
11 years ago
I guess I'm pretty stupid. I have never heard of a can of lemon pie filling. Could you use a box of lemon pie mix, already made up and cooled? I love lemon things.
ntt_hou
11 years ago
Oh my, that sure looks yummy.

I would add a 4th ingredient... coconuts flakes/shredded/grated.
lisa_fla
11 years ago
We once had a thread here with that and also different variations. I remember liking the peach one.
Jasdip
11 years ago
Sounds very similar to a dump cake doesn't it?
This one intrigues me more than the peach dump cake, we find it far too sweet.

Like Ivamae, I've never seen nor heard of a can of lemon filling.

This post was edited by jasdip on Thu, Feb 28, 13 at 12:16
JoAnn_Fla
Original Author
11 years ago
The lemon pie filling they are using is the lemon meringue pie filling you would buy. They also have key lime filling. If you had to use a pudding use the lemon meringue one. I can't say if it will work though. Look in the dollar stores for lemon filling. Dollar tree has it.
Marilyn Sue McClintock
11 years ago
I have mine in the oven, mine was just a can of Mussleman's Lemon Pie filling. It is taking longer than 20 minutes in my oven. I like the idea of the 9 x 13 pan rather than a jelly roll pan as this should be refrigerated I think and the 9 x 13 pan takes up less room in the refrigerator.

Sue
linda_in_iowa
11 years ago
I will have to try this. I love lemon bars.
marylmi
11 years ago
This sounds delicious! I love these light desserts!
ruthieg__tx
11 years ago
Wow that looks and sounds so good. Lemon bars happen to be one of my favorite desserts or snacks.
Georgysmom
11 years ago
Don't usually use box cake mixes. Angel food cake is the only one I like so I just might try this. It looks so easy. But I must say, Ina Garten's lemon bars are really, really good.
azzalea
11 years ago
Just made a batch to give some friends. Boy are they good!!!

Love easy recipes like this. I used a can of Comstock Lemon filling.

They'd be really good if you liked the pan with whole grahams, I think.
glenda_al
11 years ago
Did you get a really lemony taste or do you think lemon zest is needed, azzalea?
teresava
11 years ago
Sounds good. For those that have tried, is it a light airy cake or heavier?
Marilyn Sue McClintock
11 years ago
I don't think mine was light and airy, it was more chewy and I baked it for 40 or 45 minutes and it still sank when I took it out. The flavor was good though.

Sue
azzalea
11 years ago
Mine was very lemony--don't think you'd need zest. And they were light and spongy like sponge cake. I used the 13 X 9 pan, and baked them until they just started to turn golden--think it may have been 25-30 minutes.

Be sure to line your pan with parchment or foil, because angelfood WILL stick (you can't grease the pan, of course). I put a strip of parchment in the bottom of the pan that extended up the ends so I could lift the whole thing out, once they were cooled (just had to run a knife down the sides).

An update--Gave most of them to my neighbor. She called first thing this morning--saying, "All my lemon bars are gone" She didn't even get any! She wanted the recipe so she could make a batch, too.
azzalea
11 years ago
Mine was very lemony--don't think you'd need zest. And they were light and spongy like sponge cake. I used the 13 X 9 pan, and baked them until they just started to turn golden--think it may have been 25-30 minutes.

Be sure to line your pan with parchment or foil, because angelfood WILL stick (you can't grease the pan, of course). I put a strip of parchment in the bottom of the pan that extended up the ends so I could lift the whole thing out, once they were cooled (just had to run a knife down the sides).

An update--Gave most of them to my neighbor. She called first thing this morning--saying, "All my lemon bars are gone" She didn't even get any! She wanted the recipe so she could make a batch, too.
jayokie
11 years ago
Haven't tried this....think I'd better as I like lemon as y'all do!

Something else you might want to try, if you haven't already.....20 oz can crushed pineapple, juice & all. 1 angel food cake mix. Stir just til mixed. Bake in an UNgreased 9x12 metal cake pan per cake directions. It is SOOOO good. I'm not a huge fan of pineapple, but I can sure put this away. Enjoy :-)
ruthieg__tx
11 years ago
I have used the pineapple recipe in the past and always liked it. however I didn't like this recipe at all...tasted like baked lemon flavored meringues...not a fan....
glenda_al
11 years ago
Number of years ago, I tried the angel food with pumpkin and did not care for it at all.

Pumpkin Angel Food Cake
1 cup canned pumpkin
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 16 ounce) box 1-step Angel Food Cake Mix
14 tablespoons Cool Whip Lite

Heat oven to 350 degrees F.

In a large bowl combine the pumpkin, vanilla extract, cinnamon and spices. Mix well and set aside.

In another bowl prepare the cake mix according to the package instructions. Fold the pumpkin mixture into the cake batter. Spoon into an ungreased 10-inch tube pan.

Bake for 38-44 minutes or until the top is golden brown. Remove pan from oven and turn upside down to cool.

Slice cake into 14 slices and serve with 1 tablespoon Cool Whip. -
jude31
11 years ago
I've never made an angel food cake, mix or otherwise. Am I understanding this right....just the dry cake mix and lemon pie filling? Sorry to be so dumb.

Quick & easy dessert

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susie53_gw

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Quick & easy dessert

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