Jello Lemon Bars

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Questions & Reviews

1. Librarian Lavender says:

   Nothing beats grandma's cooking. These lemon bars are looking so delicious!
2. Laurel Bingham says:

   We love Indiana! My husband is doing a residency here as well.
3. Terri says:

   Welcome to Indiana! I hope you like it here where are you moving to?
4. Cindy says:

   Welcome to the Hoosier State!
5. Kris says:

   We are moving to Muncie in June!
6. Kris says:

   Thank you!!!
7. Kris says:

   I'm so glad you love it! We are so excited!!!
8. June Kramer says:

   My family lives in Muncie. I am assuming your husband will be at IU Health Ball Memorial Hospital. My husband is a volunteer there two days a week and we know several people associated with the hospital. I will be happy to help you with anything you need before or when you come to Muncie. We have lived here all of our married lives which is coming up on 46 years. Feel free to contact me if you need something.
9. Brillante says:

   Do you know about how much lemon juice that is? I don't always have lemons around but I do have Real Lemon.
10. Cyd says:

    From a regular sized lemon you should be able to get about 3 tablespoons of lemon juice.
11. Kris says:

    Thank you so much June! We are so excited to move there! IU Ball Memorial was our first choice - the main reason being the people my husband met out there! I will be sure to contact you if I have any questions! Thanks again!
12. kate says:

    I just made these, following the directions to the letter. I have a very moist lemon sponge cake, not bars. The taste is very good, though.
13. Megan says:

    I mistakenly used lemon cake mix instead of yellow cake mix and I have to say that my guests were in awe over how great this was!! If you really love lemon, go for the lemon cake mix over the yellow.
14. kathleen says:

    I just made these OMGoodness! So moist and yummy. However I too got a lemony sponge cake. What happened?
15. Janice Lumb says:

    Just made this for dessert tonight. Took a little taste test I think everyone will be very pleased. Thanks for the share :)
16. TPC says:

    I have tried this recipe twice in a glass 9x13 cake pan. It never rises as much in the center as it does the sides. Any ideas of what I am doing wrong?? It still tastes very yummy, just doesn't look like the picture.
17. Ztheegreat says:

    So simple and easy to make. My bars came out great and super moist too.
18. Sheila says:

    hi, this looks yummy!! can u use sugar free jello? thanks
19. Cyd says:

    We have not made these jello lemon bars with sugar free jello, so we are not sure if that would work the same as regular jello.
20. Sheila says:

    Thanks. I made the bars this morning and it looks nothing like yrs. will upload photo to yr site later
21. Carole says:

    I had the same thing happen. I wonder if we should use a Jiffy mix yellow cake. But would think they would say. Did taste good though just not dense like bars should be.
22. joanne says:

    I have been making this recipe for 45 years using lemon cake mix. It's a family favorite birthday cake. The cake sinks in the middle creating the most scrumptious lemony gooey pieces. If you leave the pan in the oven another 2 minutes the center doesn't sink in the middle. Also I use a fork to poke holes in the top of the cake so that the glaze is more evenly distributed. But mine never came out looking like the bars pictured above but more of a cake appearance and texture. FYI: try mixing it up a little, orange cake mix with orange jello, strawberry cake mix with strawberry jello, even tried the blueberry cake mix and berry jello. For the glaze I still use the powdered sugar and water leaving out the lemon juice subsituting with fruit juice/orange juice,
23. Linda says:

    I live in Australia, and would love to try this recipe - but how much does a package of American cake mix weigh? Australian ones are 340g (about 12 ounces). Thanks.
24. Michelle says:

    Thank you so much for this super simple and delicious recipe! My husband hates cake but LOVES lemon bars so I decided to surprise him and try this out for his birthday. He's very picky and loves his bars extra tart so I added an extra lemon, he absolutely loved it. This will definitely be his "birthday cake" from now on :-)
25. Cyd says:

    Most cake mixes in the US are around 15 to 16 ounces.
26. Linda says:

    Thanks for that. I'll adjust...
27. TES says:

    Great!!! Made these today for my husband and I couldn't resist taste testing as soon as I poured the icing. So moist the cake melts in your mouth. Really, really hard not to go back again & again!!!!
28. Julie says:

    Could you substitute lemon extract for lemon juice?
29. Cyd says:

    Lemon extract is a lot stronger than lemon juice. Lemon juice works the best in this recipe.
30. Cheryl says:

    Want to make this, r u using lemon pudding mix or lemon gelatine or lemon jell-o please help
31. Cyd says:

    Lemon jello, which is also lemon gelatin dessert.
32. Suzanne says:

    I made this and like everyone else, got a fluffy, thick, moist cake. I'm wondering if it should be 4 egg yolks and not whole eggs as the whites would add to the fluffiness and the yolks would tend to make it dense. Either way, it's delicious!
33. Margaret says:

    Usually when the center "falls" it is too moist. Based on others comments I'd wonder about using less oil or eggs.
34. Angelina says:

    I wonder how this would turn out now, since all of the cake mixes have been drastically reduced in volume. Please advise.
35. Grandon says:

    Been making this cake for twenty years or more and always use instant lemon pudding mix. When cake comes out of oven, don't turn oven off; after poking holes over cake and pouring glaze on, return to oven for two or three minutes to set glaze.
36. BRENDA THIRD says:

    I've made this twice now. Best lemon cake EVER! So easy. Too easy to be so delicious! Will be my go recipe forever more when I want something lemony! Thanks for sharing
37. Lauren says:

    I’m printing this out as I type! This sounds delicious ?. I’m diabetic so I’d use a sugar free cake mix, sugar free jello, and Splenda for the icing. I adapt recipes all the time and will be launching a website soon. I’ll be sure to credit you with a link when I post this.
38. jackie says:

    what is the best way to store the lemon bars? I need to make them a day ahead.
39. Cyd says:

    You can make these a day ahead. Just store them in an airtight container or a covered container in the fridge.
40. Mary Ann Moseley says:

    I have a dear friend who cannot eat sugar but not diabetic. We play cards every couple of weeks and have dinner and dessert. I have a hard time fixing good desserts and would love to have access to your website. I don’t get emails on my phone; only on my computer.
41. Shannon from Tomball, Tx says:

    I got the fluffy yellow cake with delicious light lemony icing. Not a sense bar. Still loves this as a quick easy dessert. 🍋 ❤️ 😊
42. Denise says:

    Couldn’t you use a jelly roll sheet pan to get bars? Bake with less time
43. Sally says:

    Checking out some of you WW jello salads \. Thank you Sally
44. B. says:

    Can these lemon bars be frozen
45. Pam Smith says:

    This recipe was very good. However, I was looking for a lemon bar recipe and this is definitely a cake.
46. Momma Cyd says:

    We have all kinds of lemon bar recipes. For the more traditional lemon bar - this is probably what you are looking for https://www.sixsistersstuff.com/recipe/lemon-bars/