Lemon Chiffon Chess Bars – Chess bars in every flavor you can imagine have been rotating through Southern kitchens for years. Mine included. However, these light custard filled lemon chiffon chess bars are a recent creation. 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.
Chess bars start with a boxed cake mix. You can use a white or butter cake mix, while different in taste the end product is still delish. Chess bars are also known as gooey butter cakes. The technique is simple partly why they remain such a popular sweet treat. The cake mix crust mixes up in minutes and it’s then pressed onto the bottom of a prepared pan. Next, whip-up the filling in the same bowl and spread it on top. Voila! Lemon chiffon chess bars are ready to be baked.
Bake until the top is lovely and golden being careful not to over bake. The filling should still move when the pan is gently shaken. Don’t try the toothpick test it will be gooey even when it’s finished baking. The lemon chiffon filling will set-up as it cools. Easy to make and even easier to eat.
- 1 [16.25] oz box white or yellow cake mix
- 1 cup butter, melted and divided
- 4 large eggs, divided
- 1  oz cream cheese, softened
- 1 [3.4] oz box instant lemon pudding mix
- ½ cup heavy cream
- 1 medium lemon, juice and zest
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- powdered sugar for dusting
- Preheat the oven to 350°F and spray a 9 x 13-inch baking pan with cooking spray.
- In a medium mixing bowl, beat together the 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 the cream cheese, remaining butter. lemon pudding mix, heavy cream, lemon juice, zest and vanilla. Beat until creamy and no lumps remain.
- Add the 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.
See it on The Weekend Potluck #169 on The Country Cook’s website here