Easy Lemon Sour Recipe
Ingredients
| BASE | ||
| 1 pkg. Pillsbury Plus Yellow Cake Mix | ||
| 2 cups crushed com flakes | ||
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Nuts | 1/3 Cup (16 tbs), chopped | |
| 1/2 cup Parkay margarine or butter softened | ||
| Pudding mix | 3 Ounce (FILLING) | |
| Sweetened condensed milk | 14 Ounce, evaporated (FILLING) | |
| Lemon extract | 3/4 Teaspoon (FILLING) | |
| GLAZE | ||
| Powdered sugar | 1 Cup (16 tbs), sifted (FILLING) | |
| Water | 5 Teaspoon (FILLING) | |
| Lemon extract | 1/4 Teaspoon (FILLING) | |
Directions
Heat oven to 350°F.
Generously grease bottom and sides of 15x10-inch jelly roll pan.
In large bowl, combine all base ingredients at low speed until crumbly.
Reserve 11/2 cups crumbs for topping.
Press remaining crumbs in bottom of prepared pan.
In small bowl, combine all filling ingredients; mix well.
Pour filling evenly over base; gently spread.
Sprinkle with reserved crumbs.
Bake at 350°F. for 20 to 30 minutes or until golden brown.
Loosen edges.
In small bowl, blend all glaze ingredients until smooth.
Drizzle over warm bars.
Cool completely; cut into bars.
Generously grease bottom and sides of 15x10-inch jelly roll pan.
In large bowl, combine all base ingredients at low speed until crumbly.
Reserve 11/2 cups crumbs for topping.
Press remaining crumbs in bottom of prepared pan.
In small bowl, combine all filling ingredients; mix well.
Pour filling evenly over base; gently spread.
Sprinkle with reserved crumbs.
Bake at 350°F. for 20 to 30 minutes or until golden brown.
Loosen edges.
In small bowl, blend all glaze ingredients until smooth.
Drizzle over warm bars.
Cool completely; cut into bars.
Chef
