Jane's Favorite Tested Recipes
12/18/2006
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Jane Echols
Ft. Myers, Florida
Lemon Buttermilk Bars
| 1 (18.25 ounce) box lemon cake mix, divided |
| 4 eggs, divided |
| ¾ cup butter, melted, divided |
| ¾ cups buttermilk |
| ¼ cup fresh lemon juice |
| 1/3 cup sugar |
| 1 TBSP grated lemon zest |
| 1-2 TBSP powdered sugar |
Preheat oven to 350. Line 9 x 13 pan with foil and spray with Pam. Leave enough foil hanging over sides to use as a handle for easy removal.
Reserve 1 cup of cake mix; set aside.
In large bowl of electric mixer, combine remaining cake mix, 1 egg, and ¼ cup melted butter. Mix on low speed 1-2 minutes or until well blended. Pat mixture onto bottom of prepared pan.
In same bowl (don’t wash) combine remaining 3 eggs, buttermilk, lemon juice, and remaining ½ cup melted butter, sugar, and zest. Mix on low speed until well-blended. Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; pour over crust.
Bake 35-38 minutes in pre-heated oven. Transfer to wire rack and cool completely. Cut into bars (24 large or 36 small) and sift with powdered sugar.
NOTE: This was in the News-Press in Ft. Myers in May 2006. I used a Duncan Hines Lemon Supreme Cake Mix. It took 2 ½ lemons for me to get the juice needed. I use a microplane to get the zest and it is the easiest way I’ve found to get it. They have a really good "lemony" taste and we really liked them!