These Lemon Gooey Bars get a triple dose of lemon, from lemon cake, lemon zest, and lemon curd. Moist, chewy, and amazing!
Trevor came running from the other room (the one with all the treats), right up into my face with a bar and a permagrin, saying, “MOM. WHAT ARE THESE? YOU HAVE TO MAKE THESE!!!” And then proceeded to talk about them the rest of the afternoon and the entire. ride. home.
Can’t say I blame him. I mean, have you had one? They are ridiculous. Basically very sweet, chocolatey, ooey…and, well, gooey.
So, I promised Trevor I would make Lemon Gooey Bars once my lemon bush produced its supply for the season. And it did. I got about 20 good sized ones! I made a double batch of lemon curd and these bars…and then gave them to the kid’s teachers and principal for the holidays.
Smart, because I really didn’t need these hanging around my house. Not smart, because Trevor felt completely unfulfilled.
So, what did I do? I made them again, anyway. Because I have a weakness for that little boy. And lemon anything. And white chocolate.
Can Gooey Bars be frozen?
Yes! Let cool completely. Then transfer bars to a gallon size resealable bag in a single layer. Place a paper towel on top (inside the bag.) Seal and freeze. They will maintain best quality for up to a month. To defrost, let them sit on the counter to reach room temperature (don’t remove the paper towel, which absorbs the moisture as they thaw.)
Some other Gooey Bars you might like!
- German Chocolate Butterscotch Gooey Bars – Belly Full
Brownie Gooey Bars – Crazy For Crust
Ooey Gooey Cake Mix Bars – Chef In Training
Gooey Chocolate Caramel Bars – Buns In My Oven
Watch the video for Lemon Gooey Bars
How To Make These Lemon Gooey Bars
Lemon Gooey Bars
- 1/2 cup unsalted butter, softened
- 15 ounce box lemon cake mix
- 1 large egg
- zest from one lemon
- 1/3 cup lemon curd
- 1/2 cup white chocolate chips
- 1/4 cup sweetened condensed milk
- Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper.
- With an electric mixer, cream the butter until smooth and fluffy. Beat in the cake mix, egg, and lemon zest until combined and a thick dough forms.
- Press 2/3 of the cake mixture in the bottom of the prepared pan. Spread the lemon curd evenly on top of the dough, but not completely to the edges.
- Sprinkle the white chocolate chips over the lemon curd, then drizzle the sweetened condensed milk over the top of the chocolate.
- Break up the remaining dough and crumble it over the top of the bars. Press lightly to seal.
- Bake for about 29-32 minutes, until slightly browned. Cool completely.
- Slice and enjoy!
- These can be stored in an airtight container for up to one week.
- To freeze: Let cool completely. Then transfer bars to a gallon size resealable bag in a single layer. Place a paper towel on top (inside the bag.) Seal and freeze. They will maintain best quality for up to a month. To defrost, let them sit on the counter to reach room temperature (don’t remove the paper towel, which absorbs the moisture as they thaw.)