Lemon Bars with two ingredients

Lemon Bars

Phoenix has lemon trees all over so it's easy to make all kinds of lemon goodies. The trees are loaded down now and ready to pick.
Also try Lemon Rub Pie page 178 in Tastes & Treasures cookbook.

Two Ingredient Lemon Bars


Ingredients:
1 box angel food cake mix

22 ounces lemon pie filling



Directions:
 Preheat oven to 350 degrees. Combine cake mix and pie filling together in a large mixing bowl.



 Spread mixture into greased 9×13 baking dish.



 Bake for 30 minutes, or until lightly golden. Expect for these to be more of a cake-like texture than other lemon bars.



 Top with powdered sugar and finely-grated lemon.


Options: try apple or cherry pie filling too.

Makes about 15 bars.

thanks to recipeswithlove

Gov. Rose Mofford's Cornish Pasties in Leslie's cooking class

Summer and pie go together. Homemade pie calls for a flaky and tender crust that holds a perfect sweet or savory filling. The delectable Cornish Pasty—a meat-filled pastry that was a favorite of former Governor Rose Mofford—will be demonstrated along with a refreshing Lemon Meringue Pie at Desert Botanical Gardens cooking class July 15, 2012. You will learn how to make its delicious and tangy lemon curd filling and the secret to a fluffy meringue that will not weep or slide off the pie.

Leslie Christiansen, League member and Culinary Instructor, will be conducting this cooking demonstration Sunday, July 15th from 1:00-3:00PM.

Members: $50 General: $62

Sign up at http://www.dbg.org/shop/courses
Click on Education classes Scroll down to July 15 2012 summer pies
or Phone 480-481-8188.