Tangy lemon squares (1977)
Cake mix lemon bars recipe from Sunkist
You can’t change the weather, but you can brighten up the day (1974)
Bake up a batch of Sunkist Lemon Bars. With a package of Betty Crocker Sunkist Lemon Cake Mix. Or Sunny Orange Bars with Betty Crocker Sunkist Orange cake Mix.
Both have tart, tangy natural fruit flavor. And you make them even sunnier by adding real lemon or orange people.
They’re easy to make. Sunny to taste. And sure to brighten up any day.
Sunkist Lemon Bars recipe
1/3 cup butter or margarine, softened
1 package Betty Crocker Sunkist Lemon cake mix
1 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. grated lemon peel
1/4 cup lemon juice
Powdered sugar, if desired
Heat oven to 350 degrees F. Mix 1 egg, butter and dry cake mix until crumbly. Reserve 1 cup. Pat rest into ungreased 13x9x2 inch pan. Bake 15 minutes or until light brown.
Beat 2 eggs, sugar, baking powder, salt, lemon peel and juice with rotary beater until light and foamy. Pour over hot crust; sprinkle with reserved crumb mixture. Bake 15 minutes or until light brown. Sprinkle with powdered sugar. Cool. Cut into bars 2×1-1/2 inches.
Makes 32 bars
Island lemon bars recipe (1975)
From the Lancaster New Era (Pennsylvania) Feb 24, 1975
Grand winner in the First Annual General Mills Elizabethtown College Bake-Off was Lynette Kean, a freshman from Wenonah, New Jersey, who dazzled the judges with her Island lemon bars, an unusual recipe hailing from the Virgin Islands.
1-1/2 cups soft butter
3/4 cup confectioners’ sugar
3 cups flour
Thoroughly mix butter, sugar and flour. Pat into a flat pan and bake at 350 degrees for 15 minutes.
3 cups granulated sugar
6 tablespoons flour
1-1/2 teaspoons baking powder
6 eggs, beaten
6 tablespoons lemon juice
Rind of 3 lemons, grated
Mix beaten eggs, lemon juice and rind, add to sifted dry ingredients and mix well. Pour over crust and bake at 350 degrees for 25 minutes.
Sprinkle with confectioners’ sugar while still warm. Cut into bars after cooling for 25 minutes.
Classic walnut lemon bars recipe (1972)
The Los Angeles Times (California) August 17, 1972
This walnut lemon bar recipe has stood the test of time.
3 egg yolks
1/3 cup butter
1/2 cup sugar
1 cup sifted flour
Walnut Lemon Topping, see below
In small bowl of electric mixer at high-speed, beat yolks until thick and ivory color.
In medium or large bowl, cream butter and sugar; add beaten yolks; beat gently to combine. Fold in flour, 1/4 cup at a time.
Spend in a buttered square cake pan (8 by 8 by 2 in.). Bake in a preheated 375 F degree oven for 20 minutes.
While still warm, pour walnut lemon topping over base and let set; cut into small bars.
Walnut lemon topping:
Mix 1/2 cup coarsely chopped walnuts with 1 tsp. grated lemon rind, 1 tbsp. lemon juice and 1 egg yolk.
In a small saucepan, boil 1/2 cup sugar with 2 tablespoons water to 250 degrees on a candy thermometer (firm ball stage). Add to walnut mixture, stirring only enough to blend.
Lemon light bars have winning touch (1970)
A creative twist turns a frosting mix into a bar cookie. Another unusual twist turns a package of lemon gelatin into a cookie glaze.
Such creative ideas are found in this recipe for Lemon Light Cake Bars — the recipe that recently won Mrs. Earl Wyman from Pembina, North Dakota, a trip to the 1970 Pillsbury Bake-Off.
What made Lemon Light Cake Bars a Bake-Off recipe finalist in the cake-frosting category? They’re convenient to prepare. excellent in appearance and taste, and popular in appeal. Simply, the recipe idea, the recipe itself and the baked cookies meet the requirements of a Bake-Off winner!
Convenience is woven into these Lemon Light Cake Bars in several different ways. A frosting mix is used to make the cookie and the glaze. Thus, by simply opening a box of mix, you avoid measuring many other ingredients.
Also, these cookies are easily-available basic ingredients, thus eliminating special shopping trips.
The one-bowl and one-step mixing methods make these bars simple to mix. They bake for a half-hour and can be glazed ten minutes later. In less than an hour’s time from start-to-finish, Lemon Cake Bars are ready-to-serve.
They’re simply good to eat, too — that’s why they rate high in flavor and taste appeal. Also, the glaze and coconut toppings make them pretty enough to serve for afternoon tea.
In addition, they’re popular in appeal. Whether served at an afternoon kaffeeklatsch, at a dinner party, or at a family night supper, these cookie bars quickly become people-pleasers. (You will find you’ll be baking them often!)
Why not bake up a batch of Lemon Light Cake Bars, then try creating a Bake-Off winning recipe using at least one box of Pillsbury cake or frosting mix?
Classic lemon bars (1974)
From The Berkshire Eagle (Pittsfield, Massachusetts) August 17, 1974