Sounds delicious. Can't have too many lemon bars recipes and this sounds so easy. Thanks for sharing.

what size container of lemon pie filling do you use? There are small one and large ones please put the oz size. I have used this recipe with crushed pineapple and it is also very good.

I know what you mean, Neesie. Sometimes you just don't want a warm, soft, tangy sugar-coated lemon bar..you just feel like a dry scrambled egg. NOT!!! Very funny.

Sounds like a wonderful quick recipe. Just what we need for the Holiday season, freeing us up for quilt time. :D

I've done the same recipe but use only one can of lemon pie filling. After the bars are cooled, I dust very lightly with powdered sugar. It just looks nicer. I just made a recipe last night using one box of Angel Food cake mix, 1 can Cherry Pie filling and about 2/3 c. of Hershey's unsweetened cocoa. Add cocoa to dry cake mix, stir until blended, add the can of pie filling, stir again until well blended. Grease, or spray a 9x13" pan and bake at 350º for 30 minutes or until knife inserted comes out clean. This is delicious! No fat, no cholesterol and it tastes like Black Forest cake. If you really want to go over the top, you can add a touch of chocolate frosting, but you really don't need to.

The recipe sounds wonderful but I think using the one can like oh munner suggests might do it. And her recipe for faux Black Forest cake sounds scrumptious!

Be still, my heart! This sounds sooooooo heavenly!!! :thumbup:

I don't bake much but added this to my favorites. Thanks for sharing.

I did the same thing with strawberry pie filling. Wow, rich rich rich!

Is there a substitute for angel food cake mix? We can't get it here, just the normal cake mix.