Easter crept up on me this year.
Last weekend my sister texted me, asking if she could come for the weekend. I told her sure, and asked what’s the special occasion? I got a row of laughing emojis and ???? What? It’s Easter, you goof.
To say I’ve been busy is an understatement. Sometimes life gets that way, crazy busy.
This year’s Easter dinner will be the usual. Ham, cheesy potatoes, green bean casserole, and strawberry salad. The only thing I change up is dessert—but it always has lemon in it.
This year I’m making a recipe I thought was lost. I got it from a friend 30 years ago. For 30 years I’d hoped I’d find it. It was tucked in a folder labeled “French Recipes” which is hilarious because it is anything but French! It’s part box mix and part canned! Perfect for busy people. What does that tell you about my French recipes?
The timing of finding it is perfect. Finding what was lost—This Easter may you find what was lost and celebrate He has risen.
Easy Lemon Dump Bars
1 box angel food cake mix
1 15 oz. can lemon pie filling
1 cup fine shredded coconut sweetened or unsweetened
4 oz. cream cheese, at room temperature
¼ cup butter, at room temperature
2 cup powdered sugar
2 tsp lemon zest
Preheat oven to 350. Line a 10 x 15 rimmed baking sheet with parchment paper and set aside.
In a large bowl, mix the angel food cake mix (do not follow manufactures directions), lemon filling, and the coconut; mix until combine. Dump and spread into the parchment lined pan. Bake for 20-25 minutes. Cool completely.
To make the frosting, in a large bowl, add the cream cheese and butter. Mix until combine. Add the powdered sugar and mix until smooth. Spread on cooled bars. Sprinkle with the lemon zest and serve. Store any leftover bars in the refrigerator.
Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at firstname.lastname@example.org.