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Best Recipe For Lemon Chiffon Chess Bars

Lemon Chiffon Chess Bars

Course Dessert
Cuisine American
Keyword lemon-bar-recipes, lemon-bars, lemon-chiffon-chess-bars
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 3 hours
Servings 24 bars
Calories 249kcal
Author Melissa Sperka


  • 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)


  • 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.


Serving: 1serving | Calories: 249kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 306mg | Potassium: 24mg | Fiber: 1g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg