Easy Dessert Squares

[Marion Georgi]

Thesecake mix cookie bars are rich and delicious, but are so easy and take just a few minutes to assemble. This treat can be served warm and gooey straight from the oven, or let them cool and serve perfect little bars.

This easy dessert recipe for cake mix cookie bars are definitely a splurge, but when you make them, there are plenty to share with family and friends. I took some to my dad, and told him the story of the recipe card. He gave these cake mix cookie bars two thumbs up, and said I could make them anytime!

How do you store these cookie bars?

Storage is easy. Place these cake mix cookie bars in an airtight container (or just cover the pan with plastic wrap) at room temperature for up to 3 days.

I have done this recipe just as shown and loved it. I have also modified it to what I have in my pantry. Like using chocolate cake mix and made more of a Mississippi mud bar. I have also used a spice cake mix and used white chocolate chips as well as crushed almonds. This tasted like apple cobbler. My next adventure will be using strawberry cake mix.

I totally appreciate your comment about your recipe box. My tin box is from my high school days, so about 60 years old. My daughter asked about a recipe the other day and I told I have one from your grandmother in my recipe box that would be perfect. Memories come alive when you bring out your family recipes from the recipe box!

Like you I have handwritten recipes from family and friends that represent sweet memories gathered around a table. I organized them into a notebook so I could insert each recipe into plastic sleeves. The page style varies from full page to photo style 46 but it is organized and I can add to it. You could take photos and make a recipe book too preserving the handwritten aspect. Adding the cookie bar ingredients to my grocery list!

I think I may have this same recipe. I still have my old recipe box but hardly ever look into them anymore. I made the switch to digital years ago but I would have a hard time parting with my box of recipes. I was hoping you would post a picture of your recipe box at the end of the post.

Confession time: I LOVE lemon bars! Although, traditionally, they are made with eggs and butter, making them not at all vegan. Enter, Sam Turnbull: Veganizer at large!! Trust me when I say these Easy Vegan Lemon Squares are over-the-top scrumptious, delicious and (as always) you don't need eggs, butter, or any animal products to make them. How's that for a game changer of a vegan dessert recipe, eh?

My Easy Vegan Lemon Squares are super easy to make with ingredients you may already have around your kitchen. I'm not sure how familiar you are with me and my recipes, but that's kind of a "theme" around here: fast, easy, cheap, fuss-free, and delicious!!

The buttery, crunchy crust will delight at first bite before melting in your mouth and the fresh, tart lemon curd is a refreshing companion to that flavour. These bars are fast-becoming a new favourite in my house. Seriously - we can't stop eating these things!!

For the shortbread crust: Preheat your oven to 325F (170C). Line an 8" x 8" pan with parchment paper, leaving overhang on the sides so the bars are easy to remove from the pan. Alternatively use a silicon pan.

In a medium bowl, add the melted vegan butter, sugar, vanilla extract, and salt. Mix to combine. Lastly add the flour and mix to make a firm dough. Dump the dough into the prepared pan and press with your fingers to firmly pack and evenly spread the dough. Bake for 17 - 19 minutes until the dough is golden around the edges. Remove from the oven and if there are any bubbles you can poke them with a fork to remove them. Set aside.

For the easy vegan lemon squares layer: Add the sugar and cornstarch to pan and whisk to combine. Add the plant-based milk, lemon juice, and turmeric and whisk. (It's ok if the milk curdles, it will come back together when cooked).

Now put the pot over medium-high heat and bring to a simmer. Whisk often while simmering until the lemon square filling gets thick, translucent, and bright yellow, about 5 minutes. Remove from heat and whisk in the vanilla extract.

Pour the lemon layer onto the baked shortbread crust and evenly spread with a spatula. Allow to cool on the counter for about 30 minutes and then pop it in the fridge to cool for 1 - 2 hours, or overnight until completely chilled. When chilled you can remove bars from the pan and slice.

Sprinkle the lemon bars with powdered sugar if desired, just before serving. Store your easy vegan lemon squares in an air-tight container in the fridge for up to 1 week. If you would like to try another, more spreadable lemony recipe that you can spread on scones, try my Easy Vegan Lemon Curd.

This is by far the best summertime, or year round in my case, dessert ever! The filling is tangy & sweet and the crust is the perfect texture. I make these for fundraising bake sales and they sell out quickly. I highly recommend.

Hi Sarah, this is a vegan blog so we do not cook with nor ever recommend using animal products. If you want to learn more about why we do not use cows milk specifically you can watch this short 5 minute video called "Dairy is Scary". I hope that helps!

Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling. Easy and tasty bars. They are a definite must bake this Holiday Season!

My mother loved baking with lemons, from Lemon Bread to Lemon Cake it seems we can never get enough. In Italy there is a never-ending abundance of lemons, everyone has a lemon tree or two or three.

When we first arrived in Italy, one week after our wedding, we lived in a beautiful house that belonged to my brother-in-law. And we planted, yup you guessed it, our first lemon tree, and of course we never saw not even one lemon.

In a medium bowl, beat together, the eggs, granulated sugar, baking powder, fresh lemon juice and pinch of salt. Pour over the baked cooled crust and return to the oven and bake until the centre is set. Cool in the pan.

Dessert bars and brownies are the perfect no-fuss method for serving a crowd! They are easy to put together, easy to cut, and easy to serve. They make great additions to holiday plates, pot lucks, or even just as a family treat. Find all of my favorite dessert bars and brownies here.

If lemon desserts are your favorite, then today's recipe is for you! A small batch of lemon bars in a bread loaf pan to make 4 bars, or a double batch in an 8-inch pan to serve more people. The choice (and the serving size) is yours!

Since this is a small-batch baking site, I have a recipe for a small batch of lemon bars. It's made in a standard 9-inch bread loaf pan to make 2 big lemon bars. However, you can double and use an 8-inch square pan for more servings.

My preference for lemon bars is a slightly sour, fresh lemon tasting bar with plenty of pucker. This recipe contains plenty of fresh lemon zest for that intense lemon flavor, and plenty of juice for the sourness. The extra rich, buttery shortbread crust on the bottom is the perfect counterbalance.

My lemon bar recipe is slightly different from other lemon bars. Instead of the standard shortbread crust, mine has a bit more sugar, making it taste like a sugar cookie. I use powdered sugar in the crust to give it a subtle sweetness that still lends itself to being a tender yet crisp crust.

One note about this lemon bar recipe: the crust mixture seems overly powdery the first time you make it. You'll think 'this needs water or an egg, or something to hold it together!' But fret not, the crust will hold together after the heat of the oven melts the butter and bakes it.

This lemon bar recipe requires two bakes: first, the crust bakes separately. While you're waiting for the crust to bake, do not skip ahead and make the lemon filling, ok? Acidic lemon juice and eggs aren't the best of friends, and it's a small miracle that citrus curd actually exists in our world.

So, let the crust bake on its own; clean the sink, prep for the filling. Only when the crust is golden brown around the edges and fully ready to come out of the oven should you begin making the lemon filling.

The lemon filling just requires some steady but not vigorous whisking. You want to dissolve the flour and baking powder, but if you whisk too much, you'll make air bubbles in the filling. However, tiny air bubbles on top after baking are okay--we'll cover them with powdered sugar anyway, but it's best to try to limit the big air pockets.

Sometimes, I use Meyer lemons to make this lemon bars recipe, but regular lemons are completely delicious here, too! If you want to approximate the Meyer lemon flavor, use 2 tablespoons of lemon juice and 1 tablespoon of freshly squeezed orange juice. The floral notes from the orange mimic the unique fragrance of the Meyer lemon.

Press this mixture into the bottom of the loaf pan firmly. Bake for 25 minutes, or until the edges are slightly browned and the top is not wet to the touch. Once you remove the pan from the oven, you may then start making your filling. (Do not make the filling ahead of time and let it sit---eggs and lemon juice aren't the best of friends).

Lemon bars should be served slightly chilled to room temperature, sliced into neat squares and dusted with powdered sugar. The surface of a lemon bar can contain small bubbles after baking, so powdered sugar makes them prettier.

I'm a true lemon lover, and have so many lemon desserts on this site to share with you: Meyer Lemon Scones, Lemon Blueberry Cheesecake, and Lemon Cake for Two are my favorite recipes here on the site.

For the small batch version: Use a 9-inch of 8-inch bread loaf pan, lined with parchment. Here are the shortbread measurements for a small batch: 6 tablespoons cold unsalted butter, cup powdered sugar, cup flour, pinch of salt. Here is the small batch filling recipe: cup granulated sugar, 1 teaspoon packed lemon zest, 3 tablespoons fresh lemon juice, 1 large egg, 1 large egg yolk (egg white reserved for another use), teaspoon baking powder, 1 tablespoon flour. Follow the recipe instructions as written; the baking time is the same.

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