Bake a batch of these lemon infused Lemon Chiffon Chess Bars as a handheld sweet for picnics, brunch, tea time or holiday baking treats.
Lemon Chiffon Chess Bars
Chess bars in every flavor you can imagine, have been rotating through Southern kitchens for years, my kitchen included. These light custard filled Lemon Chiffon Chess Bars are a recent addition. Chess bars are also known as gooey butter cakes. They begin with a cake mix that's mixed with egg and butter and pressed into a rectangular pan. Topped with a lush lemon filling, they're baked until golden and very slightly set. After cooling a simple dusting of powdered sugar on top and they're ready to serve.
Helpful Tips for Making Lemon Bars
Homemade lemon bars are so delicious but can get weepy if not eaten rather quickly. These easy chess bars maintain their texture beautifully and the filing doesn't separate.
- The cake mix crust mixes up in minutes and there's no need to pre-bake the crust. In fact, you would ruin it if you did.
- The beauty of this recipe is, you can also whip-up the filling in the very same bowl, cutting down on clean-up, too.
- You can get fancy with these lemon chess bars and serve them with a dollop of whipped cream if you like but, most often a dusting of powdered sugar will do.
- If you're a cookie fan, you may also like to try these Soft and Chewy Lemon Cookies from Averie Cook's.
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Helpful Kitchen Items:
Lemon Chiffon Chess Bars
Ingredients
- 1 15.25 oz box white or yellow cake mix
- 1 cup butter melted and divided
- 4 large eggs divided
- 1 8 oz block cream cheese softened
- 1 ¾ oz box instant lemon pudding mix
- ½ cup heavy cream
- 1 medium lemon juice and zest
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar plus additional for dusting the top (optional)
Instructions
- Preheat the oven to 350°F and spray a 13 x 9-inch baking pan with cooking spray.
- In a medium mixing bowl using an electric mixer, beat together cake mix, ½ melted butter and 1 large egg. Beat until fully moistened. Press evenly into the bottom of the pan.
- In the same bowl, whip together cream cheese, remaining ½ cup melted butter. lemon pudding mix, heavy cream, lemon juice, zest and vanilla. Beat until creamy and no lumps remain.
- Add 3 eggs one at a time, beating well after each addition.
- Lower the speed of the mixer, and add the powdered sugar gradually. Whip until smooth and fluffy.
- Spread evenly over the crust. Bake for 40-45 minutes. The center should still move when gently shaken.
- Cool completely then, cut into bars. Dust with powdered sugar, if desired.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Nancy Glass
What do you mean by "divided" eggs?
Melissa
The recipe gives the total amount of eggs needed for the recipe. Follow the recipe for how many of the total go into each layer.
Lori Hadley
Unfortunately, I was unable to get instant lemon pudding (went to 5 stores)... should I substitute with vanilla? I have lemon extract here as well. Or could I substitute with a box of My-T-Fine Lemon pudding and pie filling (2.75 oz)... though this product is not instant and needs to be cooked... Thank you for your advice.
Melissa
Hi Lori, in this instance, the T-Fine pudding mix may work just as well. I haven't tested it specifically but, think it likely would do fine. It's just the powder we're using in this recipe so, you should be good to go. If you're concerned, use vanilla and add lemon extract for flavor.
Peggy
Do you have directions for a cake from scratch? I do not use box cake mixes. The bars look tasty.
Melissa
I have many but, not for this recipe, it's designed for a cake mix.
Sandara Watson
Looks so good. I am making them for friends.
Melissa
I love these, I hope they do, too.
Daniel Smith
Thank you so much
Melissa
My pleasure
Michelle Cannon
I love all things lemon! Just pinned this to my "I Heart Lemon" board. 😉
Melissa
Thanks for pinning!
Melissa
These look amazing!
Melissa
Thank you Melissa!