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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Lemon Chiffon Chess Bars
- 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 tsp pure vanilla extract
- 2 cups powdered sugar plus additional for dusting the top (optional)
- 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.