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Wednesday, April 6, 2011
Two-Ingredient Lemon Bars
This simple, two-ingredient lemon bar is a nostalgic recipe for me. A friends mother had made these lemon bars for a birthday party, and my mom asked for the recipe. I remember my mom telling me that it was easy enough for me to make - it was one of the first recipes I remember making mostly on my own. As a result, every time I make these bars, I recall every detail of the birthday party from the games we played and the weather to the park where it was held.
While I don't expect, you to get all nostalgic putting together this easy recipe, it is one of the easiest bar recipes I have ever found. All you need it a one-step angel food cake mix and a 15 oz. can of lemon pie filling.
Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.
Tonight I actually tried one with some left over fruit salsa from Our Best Bites, and it was amazingly delicious.
313 comments:
This is my kinda cooking!! I recently made and posted about 2 ingredient pumpkin spice muffins. Same principle- Spice Cake and Pumpkin in a can! I am going to have to try this one!! Found you at Tip Junkie's TuesdayReplyDelete
I actually have a similar recipe I found at Our Best Bites. A friend of mine also has one that is chocolate cake and pumpkin that I can't wait to try! Hope you enjoy the lemon bars!ReplyDeleteReplies
- AnonymousFebruary 9, 2012 at 9:42 PM
I remember making that YEARS ago....will you post that recipe...or was it just the two items? I cannot remember...Delete
- AnonymousFebruary 21, 2012 at 8:59 PM
I just copy and paste the 2 ingredient Lemon bars recipe. Will make it for my next book club meeting. How long do u bake the bars for.Delete
I bake them for 20 minutes.Delete
- AnonymousMay 24, 2012 at 5:49 PM
I made these today, at first they were about 1 1/2" tall, then they fell and are now about 1/2 or less tall. What did I do wrong?Delete
- AnonymousMay 28, 2012 at 3:04 PM
I had the same issue and they are kind of dense. Anyone?Delete
- AnonymousAugust 12, 2012 at 9:08 PM
This sounds so fun! But using an electric mixer for any length of time is going to put too much air into the batter and make it raise higher than it should. Also we need to remember that altitude will affect baking time and height result. Canned pie filling also can have a "tinny" taste that a lot of people won't like. The spice cake mix and pumpkin make an awesome chocolate chip cookie. Use part chocolate chips and part cinnamon chips. Gonna try this lemon recipe! Thanks!Delete
Looks awesome...gonna have to try it!ReplyDelete
I'd love for you to come link this up at my Tuesday Time Out Linky Party! The link is below!
Reasons To Skip The Housework
Tuesday Time Out Link Up Party
This looks awesome! I am trying it this weekend for sure.ReplyDelete
Stopping by from Tip Junkie. I am your newest follower. =)
Thank you so much for sharing I love lemon bars and anything with only two ingredients is perfect in my book. I am visiting from tip junkie linky party. Come and say hiReplyDelete
I'm saving this recipe right now, Jessie. They look so good! Just like the lemon bars that my mom used to make, only way less complicated. Thanks for sharing!ReplyDelete
I've never seen lemon pie filling in a can, but maybe I just haven't been looking. Hope it's available in Canada!ReplyDelete
I made these this weekend! But, mine do not look like yours in the photo. Mine are about two inches tall and kind of fluffy. Delightfully tasty, but funny looking. I am guessing I mixed/beat them too much--like a cake--for about two minutes. Do you just "mix 'til moist" like brownies?ReplyDeleteReplies
Mine are in the oven, on the oven floor and the oven shelves. Also 3 or 4 inches high and and still rising!! What is falling out taste good BUT what a mess and company coming!!! No way I over mixed, all I did was turned it over in the bowl with a spatula till moist, then spread in pan!!! Have no clue what is going on. Jesse if you have any ideas would love to get them.Delete
Julie - I usually mix them just until they are moist. Although, the kind of fluffy ones might actually be better if you are putting any fruit on them. I like to put fruit salsa on mine.ReplyDelete
I have lemons, I lvoe Angel Food Cake and I am looking to make something. (thanks) We'd love to invite you to come on by and link it up, if you wish to THIS WEEK'S CRAVINGS "Easter Cookies & Treats"ReplyDelete
That's simple enough. I bet I could even make this GF!ReplyDelete
Please share this with my readers @Creative Juice Thursday Hope to see yours among all the amazing projects!
Would you be willing to share where you found the pie filling? I looked at Target and my grocery store, but can't find it at either place. These look so delicious that I ran out for the ingredients as soon as I saw this post!ReplyDeleteReplies
- AnonymousFebruary 6, 2012 at 1:39 PM
I found the pie filling at the 99 cent store...I also had a hard time finding itDelete
- AnonymousFebruary 12, 2012 at 12:55 PM
I found it at Walmart. Wasn't at Raley's or couple of other stores I went to. Walmart had 3 times as many canned pie filling as other places I checked.Delete
- AnonymousFebruary 23, 2012 at 11:42 PM
I got mine at a local grocery - IGA - in the $1 sectionDelete
- AnonymousApril 10, 2012 at 1:27 PM
Baking section of any grocery store.....flour, sugar, spices, etc.!!!!!Delete
- AnonymousApril 11, 2012 at 6:29 AM
I found the pie filling at our local Food Lion (in a very small Virginia community)Delete
- AnonymousMay 9, 2012 at 10:32 AM
I found it at Walmart just right there with the other canned pie fillings (apple,peach,etc..)in the baking aisle.Delete
I found lemon pie filling at WINCODelete
Sorry you are having a hard time finding lemon pie filling! I got mine at Cub Foods here in Minnesota.
Oh.MY.I am in love thanks!!!making this tomorrow...ReplyDelete
I made these today and LOVE LOVE LOVE them. My new favorite dessert recipe. The hard part? Only eating one. :) Thanks!ReplyDelete
tasty but not a lemon bar the way I know lemon bars: shortbread crust, lemony filling/separate layers/textures.ReplyDelete
Just found you on Pinterest! What a great recipe - I am making it tonight!ReplyDelete
I only have the Wilderness Lemon Creme Pie Filling 21oz. Could I use this? It contains eggs so I'm not sure if that would effect it.ReplyDelete
made this and it was only so-so. i baked for the recommended time, and it was barely done. maybe that was to replicate a lemon bar consistency? but to me it just tasted like raw dough. so i baked longer until it was done all the way through, but the top was a little dark and the inside was just a bit too chewy. i don't know- all in all, it was decent, but i doubt something i'll make again.ReplyDeleteReplies
- AnonymousFebruary 18, 2012 at 7:12 PM
I have to agree... not super impressed.. probably will not be making this again.Delete
- AnonymousJuly 4, 2012 at 12:27 PM
I had that happen too and then realized I used the large size pie filing and not the 15 oz size can.Delete
- AnonymousNovember 7, 2011 at 2:12 PM
I made these last night, and love them! I can ruin pretty much anything when I cook/bake, but even I could handle these :) Thanks for the great recipe, you've got a new fan!ReplyDelete
I made these this morning. I experimented with a mini muffin tin, then put the remaining batter in an 8x8 pan...the mini muffins took about 13 minutes and the 8x8 took about 23 minutes. I also added 1 teaspoon of bottled lemon juice to the mix. I did beat mine for about 2 minutes in the mixer and I loved the spongy light texture. Took some to town to share with friends and everyone loved them. I already have more dessert ideas using these.ReplyDelete
- AnonymousNovember 12, 2011 at 6:49 PM
I made these and they didn't turn out well at all. Was I supposed to add the water that the cake mix called for? I just used the mix and the pie filling. Or maybe the can of pie filling was too big? They came out the full size of the 9x13 pan. Just not sure what I did. Not sure how yo uscrew up two ingredients but I did!ReplyDelete
- AnonymousNovember 12, 2011 at 6:54 PM
lemon pie filling in a can doesn't really exist here in BC but most bakery dept of grocery stores will sell you lemon pie filling if you ask nicely. I just put this together and baked it though it formed a much higher 'cake' like product as a opposed to a bar.... which may have to do with the lemon pie filling not coming from a can? It smells delicious I'm waiting for it to cool to try it out.ReplyDelete
- AnonymousNovember 13, 2011 at 3:42 PM
I thought I would be unable to fudge these up...but I did. I ended up with more of a 4 inch tall sponge cake that was only baked partway through. Definitely not lemon bars. The boy and I had some but ended up just chunking the rest. :/ What did I do wrong? Filling and cake mix for 20 minutes in 9x13 at 350?ReplyDelete
- AnonymousNovember 16, 2011 at 5:04 PM
yeah, um...I just made these, and i think = fail as a bar. Sadly, they were not done in the middle and the top was very brown. I baked them longer and they were like 4 inches tall! They were still yummy, but definately not a bar!ElizabethReplyDelete
- AnonymousNovember 21, 2011 at 5:48 PM
are you supossed to grease the pan or not?ReplyDelete
- AnonymousNovember 23, 2011 at 9:35 AM
I made mine on a jelly roll pan instead of a 9x13. Turned out great! Same temp and time...Turned out more like bars, than cake.ReplyDelete
- Christin CouchNovember 23, 2011 at 3:34 PM
Does anyone know if u add the water to the cake mix like it says or just the pie filling and cake mix and no water?? HELP IM fixing to make it!ReplyDelete
- AnonymousNovember 24, 2011 at 12:37 AM
I had the same problem with "mile high" lemon angel food cake which was OVER the top of the 9 x 13 pan. However they taste great. When I took them out of the oven I went around the edge of the pan with a knife thinking that they might fall which they did. The taste was great so I didn't care that they didn't look like a bar. I wasn't sure if they were to be mixed in a mixer or by hand. I used the mixer for only about 2 minutes, but now know to stir by hand which I think will reduce the hight. The other stupid mistake I made was greasing and flouring the pan. It seems when I use a 9 x 13 you almost always do that, but as I was putting them in the over I though you never do that with angel food cakes. So I think this is how my bars became puffs!! I will try this again.ReplyDelete
- AnonymousNovember 24, 2011 at 10:17 AM
I haven't done these yet but I have done Pumpkin Muffins using the same concept...Yellow Cake mix and Pumpkin pie filling in a can. Just mix the two together (NOTHING ELSE) and cook. The muffins turned out great, my family loved them even though most don't like pumpkin anything! LOL Going to try these Lemon Bars today.ReplyDelete
- AnonymousNovember 24, 2011 at 6:57 PM
they didnt look or taste like lemon squares...failureReplyDelete
I poured 3/4 mix in a 9x13 and the rest in a 5x7 (to make sure they werent 'mile high'.ReplyDelete
A few hrs later (after cooling and setting) I cut into them. To me, they seem like a lemon jelly (understand?). They are very light, but Honestly I think the boxed lemon bar mix is better (they even have a crust) - yes they take a lil longer to bake, but they are better and have more lemon flavor.
- AnonymousNovember 26, 2011 at 9:44 PM
I tried these tonight - ugh! Definitely not like the bars I was looking for; too spongy for my taste!ReplyDelete
- AnonymousDecember 14, 2011 at 9:55 PM
Same here..big puffy mess, spooned some out..not good!!ReplyDelete
- AnonymousDecember 22, 2011 at 7:58 AM
Has anyone tried putting a crust down first?ReplyDelete
I'm not sure how a crust would work. These bars have an angel food-like consistency and are not as tangy. The lemon flavor is more subtle.ReplyDelete
For those having trouble with them getting too high, make sure you don't over mix them. You should mix them just enough to get the cake mix moist.
Did I miss the answer to whether you add the water or not?ReplyDelete
No water. Only pie filling and angel food cake.ReplyDelete
Must have over mixed mine too. It ended up very tall and underdone. I cooked for longer and they looked better. But once i cut them, it was just a cakey mess. My husband isn't the easiest eater to please, so I doubt I'll attempt these again.ReplyDelete
I thought these were great! I knew they wouldn't be the same as traditional lemon bars since I'd made a similar recipe with canned pumpkin & angel food (also fab, fyi). I'll definitely make this quick & easy dessert again! Thanks, Jessie!ReplyDelete
- AnonymousDecember 31, 2011 at 4:11 PM
Does it have to be angel food cake mix? Can it just be white cake mix?ReplyDelete
I'm not sure if you could use a white cake mix. I've only tried this recipe with angel food, but I've made a similar pumpkin recipe with a white cake mix. If you try it with a white cake mix, I'd love to hear how it turns out.ReplyDelete
- AnonymousJanuary 1, 2012 at 6:41 PM
I took them to church and they were a HIT..Make sure to not grease your pan and I baked it for 5 min more..expect it to fall...but oh so yummy and easyReplyDelete
It turned out perfectly! THANK YOU! So easy!ReplyDelete
I have done spice cake mix and canned pumpkin, awesome low fat dessert. I have also made the angel food cake with canned pineapple (include the juice in can) and angel food cake mix with canned cherry pie filling and they came out great. I might need to try the lemon one now and see.ReplyDeleteReplies
Thanks! I couldn't find the lemon pie filling (now I know to go check out Walmart) but got cherry pie. It's Valentines Day so thought a pink cake would work beautifully for today! So excited that this has been tried and was good. Thanks for posting Robin!Delete
@ Robin Angel food cake with canned pineapple ... that sounds amazing. Thanks for sharing!ReplyDelete
- AnonymousJanuary 20, 2012 at 4:57 PM
I just tried this recipe, and mine did not turn out either. I mixed the 2 ingredients with a hand mixer and baked for 20 mins as directed. When I checked after 20 min, the bars were still very jiggly, so I thought I would leave them for 5 more min. When I went back to pull them out of the oven, they had tripled in size, and was overflowing into my oven. Not good!!!ReplyDelete
I went ahead and pulled them out, cleaned the edges off the pan, and dusted with powdered sugar. When I cut into them, I thought it would be more of the texture of the angel food cake, since it had risen so high, but it was still very sticky inside. I don't think I will try this one again, but thanks for sharing the idea.
crazy how you can get so many different outcomes with just 2 ingredients. i just made these and they turned out just like the pictures above. they are great. of course they aren't gonna be like normal lemon bars but for the ingredients, i think this is a very good and easy recipe. Thanks!ReplyDelete
Made these today and they turned out perfect! Thanks for the recipe!ReplyDelete
- AnonymousJanuary 28, 2012 at 12:37 AM
What size can of lemon filling are people using? I wanted to try this recipe but found two different sizes and I don't know which one to use!ReplyDelete
- AnonymousJanuary 29, 2012 at 7:47 AM
Ok, I made these this morning. They are NOT like the traditional lemon bars we've all had/made in the past. They are much more spongey and cake like, Because of some of the reviews, I used a jelly roll pan rather than a 9x13 because I didn't want them too thick (like others have posted). They taste great... just not like a traditional lemon bar. Also - the recipe does not say what size can of lemon pie filling to use, I used a 15.75 oz can. It seems dry at first but keep STIRRING (do not use an electric mixer) and everything will come together like a thick batter. Bake at 350 for 20 minutes and you are done. Quick, Easy and yummy - but not like traditional lemon bars. :-)ReplyDelete
- AnonymousJanuary 30, 2012 at 8:06 PM
I found canned lemon pie filling at Super Store, Winnipeg, Mb. Canada. I am trying this on Wednesday, but after reading all the comments I am a tad nervous about how it will turn out.Is a jelly roll pan the same as a cookie pan or is it deeper?ReplyDelete
- AnonymousJanuary 31, 2012 at 10:01 PM
I made these tonight and we really liked them! My 5 and 7 year olds gobbled them up. I did bake them for about 7 minutes longer. Sprinkled with powdered sugar when I took them out of the oven and served with a dollop of cool whip.ReplyDelete
Something yummy for Super Bowl Sunday. What size is the can of the lemon pie filling?ReplyDelete
oh, never mind, sorry! I can see the size of the can compared to the cake mix box in your photo. Thanks, I can't wait to try! I'll make the day before & let you know how they turned out!ReplyDelete
- AnonymousFebruary 2, 2012 at 10:26 AM
Turned out wonderful. Love the texture of the angel food cake with the lemon flavor.ReplyDelete
- AnonymousFebruary 3, 2012 at 9:28 PM
I made it and my family liked it alot. It reminded me of a sponge cake. I may have used a larger can of lemon pie filling than was called for but all in all it was delicious. Thank you.ReplyDelete
i got a lemon cake instead.....oops, it is in the oven now. will try to stop by later to tell you how it turns out! :)ReplyDelete
- AnonymousFebruary 6, 2012 at 9:34 AM
Ok....I was a little nervous after reading all the comments. Well I did do the jelly pan and baked for 22 min for my oven. Dusted the tops with powder sugar and couldn't wair til they were cool to try them. They are Fabulous. Will make again!!! Oh and I did mix them by hand just until moist.ReplyDelete
- AnonymousFebruary 6, 2012 at 11:38 AM
I wonder how they would turn our if I used pre made sugar cookie dough as a crust?.....Just may try that.....ReplyDelete
UPDATE on the Lemon Bars! Mine came out AMAZING! I'll make them again, it was the favorite dessert at Super Bowl! Thanks so much! (I'd love to send you the pics)ReplyDelete
- Kristal the PistolFebruary 8, 2012 at 12:52 PM
I used that easy breezy cookie recipe of one white cake mix, two eggs and 1/4 cup oil and made a crust for mine. Then put the lemon/angel mix on top of that, they turned out great! Thanks for the easy lemon bars ♥ReplyDelete
I made these today and used 3/4 of my 21oz can of lemon pie filling (makes it equivalent to a 15 3/4oz can) along with 1 box of angel food cake mix. I mixed it by hand with a wooden spoon until just moistened then baked in a glass 9x13 dish according to temp (350) and time (20 min) recommended, and they turned out nicely. I checked for doneness with a toothpick, which came out clean. Texture is very spongy, but also very moist and delicious.ReplyDelete
Thanks for the fun, easy recipe!
- WorlwndFebruary 8, 2012 at 11:23 PM
I saw another blog had used two cans of lemon pie filling. http://organizeyourstuffnow.com/wordpress/?p=19729 I didn't have 2 cans of lemon filling. So I used 1 lemon and 1 cherry. I just took it out of the oven. It is very spongy & cake-like. Maybe after it cools it will "drop". Next time I will definitely use a jellyroll pan.ReplyDelete
I used:
1 - 1 pound, box Angel food Cake mix
1 - 21 oz. can of Lemon pie filling
1 - 21 oz. can of Cherry pie filling
I think I've come to the conclusion that everyone's bars are turning out so differently due to the brand of angel food cake mix. I used the box mix that was a store brand as it was the only mix without dairy in it and the bars never quite set up properly. (I wrote about it here.)ReplyDelete
I'm really curious if my theory is correct. People who've had trouble with this recipe, what brand of cake mix did you use?
- AnonymousFebruary 9, 2012 at 6:57 PM
Have been unable to find lemon pie filling. Any idea how an equivalent amount of lemon curd might work?ReplyDeleteReplies
- AnonymousFebruary 10, 2012 at 8:31 PM
I made the bars tonight and they are not bars. They came to the top of the 9x13 pan. I stired them by hand and used Lucky Leaf lemon pie filling found at WalMart and a Duncan Hines Angel Food cake mix. Pie filling found on the isle with other pie fillings. They did fall as they cooled. Tried one while they were warm. I think they are good. My husband liked them too.Delete
- AnonymousMarch 12, 2012 at 8:44 PM
How about a box of lemon pie filling, mix as directed and then mix with Angle food cake.Delete
- AnonymousAugust 9, 2012 at 11:48 PM
This works! Let the pie filling set up and then mix with the cake mix. Bake 20 min@ 350. Soooo good!Delete
Mine came out perfect!ReplyDelete
- AnonymousFebruary 12, 2012 at 5:30 PM
I used pound cake because i couldnt find angel food at my grocery store. They turned out good though. the texture is a little strange but they taste really good, very lemony! I cooked them for 5 min extra and did not use cooking spray.ReplyDelete
made these today, tasty but I added the water per cake mix direction and they got very tall. Will try again, using a lemon or white cake mix.ReplyDelete
- AnonymousFebruary 13, 2012 at 12:37 AM
Took the best suggestions from all of your posts and went ahead and made the Lemon Bars. Used the jelly roll pan, hand mixed the batter and cooked for 20 minutes at 350. Was not impressed with the outcome to make them again. I would rather spend more time and get the actual Lemon Bars that I love so much!ReplyDelete
Do you mix the cake with water aor just use it dry with the pie filling?ReplyDelete
- AnonymousFebruary 13, 2012 at 2:00 PM
I made these exactly as the recipe called for. I mixed the dry Angel Food mix (no water) with 2/3 of a 21oz can of Lemon Pie filling. I mixed by hand, it was pretty dry, and I just mixed enough to moisten everything. Placed in a 9x13 ungreased pan and baked 350 for 20 min.ReplyDelete
They came out exactly as pictured. They were about halfway to the top of the pan, and cakey in consistency. Sort of a lemon cake bar. My 4 yr old declared that she loved them 100%
Just pulled these out of the oven...can't wait to try them!!ReplyDelete
- AnonymousFebruary 19, 2012 at 9:10 AM
Weight Watchers had a similar recipe -- angel food cax mix and a 20 oz can of crushed pineapple -- juice and all. Diet version of the above recipe.ReplyDelete
Made these today....they turned out PERFECT. FYI to above - do not use a mixer (puts too much air in the batter and will overflow or not make a true "bar". Also, do not oil/flour the pan - no need. I used my Pampered Chef bar pan and they came out perfect. Really easy version for when you're in a hurry or need something fast, great to take to pot-lucks/church, too.ReplyDelete
I'm making them again for my Bunco group tomorrow night! They're in the oven now and so far, they look just as before. I made a graham cracker crust for the bottom and then piled it on. I used a different angel food cake mix, so I'll let you know if it came out the same.ReplyDelete
I just found this recipe via Pinterest! Now, I am a lemon bar expert.....not really, it's just one of the only sweets I like. And I make a MEAN lemon bar :) So I stopped by this store this morning to get my 2 ingredients! The oven is heating as I type!ReplyDelete
Your blog is darling! :)
I used a light cherry pie filling. It was good, although it was a bit too sweet for my taste. It also took longer to bake ~ about 30 minutes as opposed to 20 minutes. It's "jiggly" when warm, but it firms up after it cools. It has a pudding cake consistency. I find Angel Food cake very sweet, so I'm going to try it with a regular cake mix. I'm also going to try it with pumpkin pie filling, which might not add as much sweetness to the recipe. Beyond that, the cake still tasted very good.ReplyDeleteReplies
- AnonymousMarch 12, 2012 at 8:53 PM
I think Angle Food cake mix is a little too sweet to. Made the cake in a cup with the AFC and Chocolate cake mix. Was too sweet and spongy. But have lots left to test since it's only 3 Tab at a time with 1 Tab water and 1 min in micro wave.Delete
- Barbara A.February 23, 2012 at 9:42 PM
ok i just made this and my "lemon bars" are a mile high and very gooey in the middle...i used a 22 oz of lemon pie filling and duncan hines angel food cake mix..i put both together in a bowl and mixed with a spoon as soon as it got mixed i poured in a 9x13 baking dish and baked for 20 min on 350 when i got it out of the oven it was still jiggly but i had read others that said it would firm....can someone please tell me what i did wrong...i want to make these for church but need them to work out first haha :)ReplyDeleteReplies
- AnonymousFebruary 28, 2012 at 2:57 PM
I am making these as we speak, but it looks like you used too much filling 15.75 ounces vs 22 ounces????Delete
- AnonymousJune 15, 2012 at 1:54 PM
waaaaay too much lemon filling...Delete
- AnonymousFebruary 25, 2012 at 3:54 PM
I was so excited to make these, but mine also didn't turn out! Too doughy inside, so baked a little longer....didn't help. :(ReplyDelete
I so wanted to use these tomorrow. Wonder why this works for some, but not for others?
Just made mine, and used the jelly roll pan instead of 9x13. They are cooling, but look great.ReplyDelete
- AnonymousFebruary 27, 2012 at 11:01 AM
I used Betty Crocker Angel food cake & 1 15.75 oz can of lemon filling. They turned out great! They are not the typical lemon bars, but they are very tasty!ReplyDelete
- AnonymousFebruary 28, 2012 at 2:34 PM
I would like to try these, but what I am getting from other posts is that using the 15.75 oz can of lemon filling will work in the 9X13 and the larger pie filling works best in the jelly roll??? Would this work out better for muffins if I use regular cake mix (like the pumpkin filling/cake mix) or should it only be used as a bar because of the lemon?ReplyDelete
I found this recipe on Pinterest and I used My-T-Fine Lemon Pie Filling Mix in a box. I prepared the pie filling according to instructions on the box, and then I mixed in the Angel Food Cake mix dry. As the lemon squares were baking, the mix did rise to the top of the pan. However, it settled nicely as the pan cooled. I did let it cook an additional 5 minutes as it seemed slightly wet in the center. I sprinkled powdered sugar on top. The lemon squares came out super-duper and delicious! See my blog at http://www.tandem-team.com.ReplyDelete
- AnonymousMarch 2, 2012 at 4:42 PM
I found 22 oz. cans of pie filling at our discount grocery store. If 15.75 seems to be the concensus, any idea on what I can do with the leftover pie filling?!ReplyDelete
- AnonymousMarch 4, 2012 at 1:40 PM
I made these and my family loved them....thanks for sharing..ReplyDelete
- AnonymousMarch 5, 2012 at 1:00 PM
I've got these in the oven and hope they work. I'm making dessert for my Bunko group tonight and made Irish trifles and then decided to do these with Key Lime pie filling and a few drops of green food coloring to go with the Irish theme. I used Betty Crocker angel food cake and a little over 1 1/2 cups of filling since my can was 21 oz. Hope they turn out.ReplyDelete
- bjtexasMarch 5, 2012 at 8:33 PM
Wish I had read these comments before I bought and made the lemon bars. I used Betty Crocker Angel Food mix and Lucky Leaf lemon pie filling 22 oz. (found at Krogers. Tom Thumb and Walmart didn't carry it) I also sprayed the glass pan with Pam-type spray. Cooked it 20+ minutes because I didn't hear timer. It rose up above height of pan. Has dropped some since cooling. It tastes good and my husband liked it, but I think I will put a crust on the bottom next time and use less pie filling. Still so easy to make. Thanks.ReplyDelete
- AnonymousMarch 8, 2012 at 8:03 PM
Just made them and ate one, they are delicious!!!! I used Betty Crocker cake mix, and the whole 22 ounces of lemon pie filling because I didn't read all these comments before, or pay attention to the size of my can of filling. They baked up to the top, but have settled since cooling. I also left mine in for an additional 5 mins because it seemed too jiggly in the center.ReplyDelete
- Brenny PMarch 9, 2012 at 5:52 PM
It's easy to make your own "Lemon Pie Filling" if you cannot find it in your local store. Here is the recipe I used and it worked wonderfully in this recipe. 1.5 cups sugar, 6 Tblsp cornstarch, 1/2 tsp salt, 1.5 cups water, 2 tsp grated lemon peel (optional), 2 Tblsp butter, 2/3 c lemon juice (I used concentrate), yellow food coloring (optional). Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes. Remove from heat; add lemon peel, and margarine. Stir in lemon juice and food color; cool. :)ReplyDelete
Omigoodness, these look fabulous. Can't wait to give them a go...ReplyDelete
I featured this recipe in a round-up of 2 Ingredient Recipes on my blog today (with a link back of course!):
-Alisha @ SnugasaBugBaby.com
- AnonymousMarch 10, 2012 at 2:50 PM
kind of bland, not like I expected. Probably won't make againReplyDelete
I read through all of the comments to prevent problems. Used brands pictured in blog, with the 15-oz. can of lemon filling. Stirred just until moist, added to ungreased 9x13 cake pan, baked at noted temperature for 25 minutes. Consistency of cake, medium lemon flavor, but they're delish. Everyone is enjoying them. Thanks for sharing the recipe (which I found on Pinterest)!ReplyDelete
- AnonymousMarch 11, 2012 at 12:53 PM
I just made this, I did use a graham cracker crust on the bottom of the dish. I really like it, but to me it doesn't taste like lemon bars, more like 'lemon angel food cake'. It wasn't TOO fluffy, but enough not to be 'bar like'.ReplyDelete
- AnonymousMarch 11, 2012 at 5:14 PM
Yuck! We did not like these at all!ReplyDelete
They turned out like the picture, and were certainly easy. I used a different brand cake mix, but the same brand canned lemon filing as the picture shows. Stirred them together with a wooden spoon a minute, and spread into a 9x13 ungreased cake pan. Baked for 22 minutes at 350. I'm at high altitude and they still turned out. The flavor leaves a little to be desired though, not as lemony as I would like so doubt I'll make them again anyways...ReplyDelete
- AnonymousMarch 20, 2012 at 12:46 PM
After reading some of the reviews, I was skeptical about making this, but I love lemon ANYTHING so I had to try. I tell ya, the batter is die for good, licked the beaters and the bowl, so glad I didn't have kids at home to help me...YUMO!! It's in the oven now, can't wait to see how it tastes. Will keep you posted!!ReplyDelete
- AnonymousMarch 20, 2012 at 1:34 PM
Ok, so it just came out of the oven a bit ago, I sprinkled it with powdered sugar and let it cool about 30 mins...IT'S DELICIOUS!! Tastes like lemon angle food, not a bar, but cake type...Thank you, will make it again!!ReplyDelete
Delicious . . . . will definitely make again. Made the pie filling from the box (single serving), let it cool for a bit and then folded it into the angel food cake mix. It is nice and light and will perfect for our luncheon tomorrow.ReplyDelete
Made this tonight and it turned out great. I used the Betty Crocker Angel Food Cake mix and the Comstock lemon pie filling. I DID NOT use a mixer, choosing instead to just stir in the lemon pie filling until mixed well. I did spray the dish and added 4 minutes to the cooking time due to the jiggly center at 20 minutes. Make sure to let it set the 30 minutes for it to bond.ReplyDelete
The flavor is not overpowering, just delightfully lemony angel food. Will definitely make this again.
- AnonymousMarch 31, 2012 at 3:52 PM
There were two packets in my Angel Food Cake mix. (Egg white mixture and flour mixture) Was I supposed to use both packets? I used both, but wanted to know for next time. They didn't taste like lemon, but were moist and super easy to make.ReplyDelete
I think I finally figured out why this turns out from some people and not others. As my grocery store only carries one size of lemon pie filling, it never occurred to me that there are multiple sizes. Short sighted on my part, yes! Sorry to everyone who tried this and it didn't turn out, I feel terrible.ReplyDelete
Anyways, make sure to use a 15 ounce can. If you can only find a 21 ounce can, don't use the entire thing.Replies
- DeniseBApril 13, 2012 at 8:53 PM
I used the 21 oz can of Comstock Lemon Creme pie filling, mixed by hand, baked in ungreased stainless steel 9x13 cake pan for 25 minutes, jiggly at 20 minutes and mine have turned out wonderfully. Family loves them! Thanks for the super easy and super tasty recipe.Delete
oh, and I have a 'traditional' lemon bar recipe that my family loves. This is nothing like those lemon bars, but a good substitute.
- AnonymousApril 7, 2012 at 3:48 PM
I just pulled these out of the oven and they turned out awesome! They are so good! I used a Betty Crocker angel food cake mix and a 21.5 oz can of Lemon Creme pie filling (that's all my Walmart had). I mixed them by hand just until blended then spread in my Pampered Chef stoneware bar pan and baked at 350 for 22 min. Will definitely be making these again...thanks for sharing the recipe!ReplyDelete
I am making these with a store brand angel food cake mix. There were two packagages inside, the cake mix and the egg mix. I used both, with a 15 oz can of lemon filling. The wet mixture tastes ok-but not as lemony as I would like.ReplyDelete
Per the advice of some of the comments, I poured the mix on a jelly-roll pan and am baking for 25 minutes. Will follow up with my results.
- AnonymousApril 14, 2012 at 4:43 PM
Can you use lemon pudding instead of pie filling ?ReplyDelete
- AnonymousApril 18, 2012 at 5:01 PM
yea I used a 22 oz can of pie filling and got the tall up to the top of the pan bout to overflow mess. Let it brown on top some and as it cooled it did come down some, hopefully it is edible! Friend gave me the recipe and didnt say which size can to use. Hers were wonderful! Now from reading the comments here I know to measure out the pie filling!ReplyDelete
- AnonymousApril 19, 2012 at 7:57 AM
I was wandering if anyone has tried using sugar free lemon pudding instead of lemon pie filling? I'm diabetic and worry about sugar content.ReplyDelete
A couple of others have asked about using pudding, but I haven't heard back from any of them on whether or not it worked. If you give it a try, please stop back and let us know if it works out!ReplyDelete
- AnonymousApril 27, 2012 at 7:36 PM
I used one box of lemon pudding. It calls for 2 cups of milk but didn't want it to set up to fast so I added a splash more. The cake turned out great. It is probably more dense then with the pie filling. Not sure, haven't tried it. But it does take more like 30 mins to cook. I checked it at 20 and it was jiggly in the middle so checked it every 5 till done. My kids love it!!!ReplyDelete
- AnonymousMay 3, 2012 at 7:49 AM
i wonder if you could make this in a bundt pan? would have to bake longer for sure, but wonder how it would turn out?ReplyDelete
- AnonymousMay 4, 2012 at 5:57 PM
Mine are in the oven now and I added about 3/4 cup to a cup of sweet coconut flakes! can't wait to see how they taste :D I also added a few dashes of lemon juice after reading a few comments about bland flavor...definitely want lots of lemon flavor!ReplyDelete
- AnonymousMay 8, 2012 at 1:03 PM
About to come out of the oven now. Followed the instructions to a T, mix by hand JUST until all moistened, 15 oz pie filling etc. Looks like bars, did not rise to top of pan and appears to be done in the middle. Maybe some of the issues are due to different altitude/elevation???ReplyDelete
oh my that looks too good! I would eat the whole pan. But I think it should be called "two product lemon bars" since it actually has tons of crazy ingredients! haha.ReplyDelete
- AnonymousMay 11, 2012 at 12:57 PM
I just made last night, the angel food cake mix and 20z can of crushed no added sugar pineapple. Hand mixed. Baked at 350 for about 25 minutes. Its about an inch and half high, more like a cake than a bar....but sooooo good!ReplyDelete
- AnonymousMay 11, 2012 at 9:57 PM
Thanks for the recipe, mine turned out great. Everyone loved it. I followed the directions with no problems, I did add some coconut to the mix which turned out really well.ReplyDelete
I'm looking forward to trying this recipe with the crushed pineapple. I have also made the yellow cake with pumpkin, which is a family favorite. I add pecans cinnamon chips, and toffee bits to the pumpkin cake.
Has anyone tried Spice cake mix with apple pie filling? I'm wondering if it would work as well.
- AnonymousMay 12, 2012 at 10:02 AM
I read most of the comments...skipped over some, too. I'm still trying them. Has anyone tried adding a tiny bit of lemon juice to the mix and pie filling?ReplyDelete
- AnonymousMay 13, 2012 at 10:01 AM
I just did a second batch of this, I used a glass dish and the target brand angel food cake mix instead...it came out in bar form! My first batch came out more like cake...which i liked a little bit more.ReplyDelete
- AnonymousMay 13, 2012 at 2:32 PM
I just made these but I think I may have over stirred them. :/ I only stirred until the powder mix was mixed with the pie filling but I guess it was too much... it came out looking like a angel food cake (above the rim of my glass baking dish) so what can I do to get it right next time? Maybe not completely mix the two, leaving powder mix not completely combined?ReplyDelete
- AnonymousMay 19, 2012 at 1:09 PM
i would guess that some used the wrong angel food cake, you need the 1 step. some angel food cake mixes are calling for the egg whites. the 1 step only uses water if making the actual angel food cake. i make the pineapple/angel food cake and it is the 1 step kind. haven't tried these yet, but by reading i'm guessing this is what is making the difference in some of the turn outs.ReplyDelete
- AnonymousMay 27, 2012 at 11:33 AM
These were amazing! Used the 1 step angel food cake mix and lemon pie filling (found it at Smith's). Mixed until cake mix was moist and baked on a 11x13 baking sheet with 1/2 inch sides. Thanks for the super easy recipe!ReplyDelete
- AnonymousMay 27, 2012 at 11:22 PM
Tried this and the bars rose above the pan and into the oven. Maybe using a larger pan might have helped. Like the post about the 11X13 baking sheet. Might try again with that size.ReplyDelete
- AnonymousMay 30, 2012 at 10:03 AM
The biggest problem I see here is that you called it a BAR. These are lemon cake squares... not lemon bars. 2 completely different things.ReplyDeleteReplies
this is rude.Delete
- AnonymousJune 10, 2012 at 5:29 PM
Yes, rude!Delete
- AnonymousJune 15, 2012 at 2:01 PM
you can cut them into a bar instead of a square if it really bothers you that much. i'm pretty sure you have that power within yourself.Delete
now stop being so nit-picky about how people cut their yummies!!!
- AnonymousJune 22, 2012 at 1:38 PM
No, lemon bars and lemon cake really are two different things, no matter in what shape they are cut.Delete
- AnonymousJuly 8, 2012 at 3:43 PM
People like you don't need to comment-I made these lemon BARS and they were wonderful,if you are going to be rude-go somewhere else!Delete
- AnonymousJuly 12, 2012 at 8:43 PM
Yes, rude. Who cares what the name is? Square? Bar? It's the same thing! And this was not lemon cake. They make a mix for that, it turns out nothing like this. It turns out like oh, idk, cake.Delete
- AnonymousMay 30, 2012 at 5:36 PM
I made these and they turned out real sticky so I baked them for another 15 minutes. Now they are much better and very tasty.ReplyDelete
I haven't tried making these yet, but I do have a couple of suggestions. People may want to check the pan size used to make the angel food cake as some brands require a larger angel food pan than others (I know these aren't made in an angel food pan, but it will give you an idea of the volume. The cake mix I have right now calls for a 10" pan). I have noticed that brand name AFC sometimes is fluffier than no-name ones, so people may want to try those as well if they are having problems with it overflowing the pan.ReplyDelete
- AnonymousJune 9, 2012 at 8:13 AM
Do we need to add eggs?ReplyDelete
- AnonymousJune 9, 2012 at 12:50 PM
Just made these. They turned out great. My can of lemon pie filling was also over 15 oz. I just didn't use it all. We actually ate it while it was still warm...ReplyDelete
- AnonymousJune 10, 2012 at 11:31 AM
I made these for a potluck awards dinner for my garden club. They were gone in a matter of minutes, with requests for the recipe. They were amazed at how incredibly EASY it was to make, but how fantastic they tasted!! The only thing I added was the zest of one lemon to pump up the lemon flavor, cause we love lemons! A tip from an experienced baker - FOLLOW HER INSTRUCTIONS!ReplyDelete
- AnonymousJune 10, 2012 at 8:46 PM
I was a little disappointed in the texture. Smelled wonderful while baking. Taste was good, not great. I also thought that they were a little sticky. After they were fully cooled, I decided to put them back into a 350 degree oven for 10 minutes. I think that helped a lot, but will probably not back this again. I am so disappointed.ReplyDelete
- AnonymousJune 13, 2012 at 9:58 AM
These turned out beautifully!ReplyDelete
Just an fyi on what I did: I used 3/4 of a 21 oz. can of lemon pie filling, and mixed with a rubber spatula, just until no cake mix was visible. I also let them stay in the oven for 24 minutes and gave a dusting of powdered sugar, right out of the oven.Texture was very moist. Not too "cakey", not too chewy.
I will be making them again.
They sure look goodReplyDelete
- AnonymousJune 16, 2012 at 1:01 PM
Part of the prblem that some are having may be due to oven temperature. They're all different, so know your oven! Mine needed an extra 5 minutes.ReplyDelete
- AnonymousJune 16, 2012 at 2:02 PM
I followed the recipe and did not beat the batter, just stirred it until it was moist. Some of the batter ran over the sides of the pan. It rose about 2" over the top and I had to cook it about 5-6 minutes longer. It has shrunk somewhat as it is cooling. Now I'm gonna have to clean the oven. I think one needs to use a larger pan.ReplyDelete
- AnonymousJune 18, 2012 at 6:54 PM
I tried this recipe. After reading the posts, I used a disposable pan that was larger than 9x13...probably 11x16. I also added 2 tsp lemon juice. The taste is great!! However, they turned out too thin to cut and serve, so we scooped it out with a spoon....and devoured it anyway. Next time I'll use a 9x13 and put a catch tray under just in case. Thanks for the recipe -- great for those lazy or spontaneous days!!ReplyDelete
- AnonymousJune 23, 2012 at 6:16 PM
I'm surprised by all the different outcomes from two very basic ingredients. I just made these for a birthday party and they turned out great. Are they a traditional lemon bar...no. Are they delicious and easy...YES!!! I didn't have any trouble with overflow, I used a larger can of filling than 15 ozs. and used the whole thing. Thank you for sharing this, I will definitely do these again.ReplyDelete
After reading previous posts, I gently stirred mine together with a rubber spatula til JUST blended. No problems with overflow at all. Not a lemon bar like I'm used to, but it was very yummy! I made a strawberry sauce by cooking down 1# fresh strawberries with a bit of sugar & vanilla -- cooled this and topped with whipped cream. It was a hit :)ReplyDelete
- AnonymousJune 27, 2012 at 2:25 PM
Wonderful! And even better with fresh BLUEBERRIES on the side! Oh my my mmmmmmmmmy!ReplyDelete
I love your blogReplyDelete
I tried these last night and they were amazing!! I used the Pillsbury Angel Food Cake Mix and Wilderness Lemon Creme Pie Filling, 21oz (which was the only lemon filling I could find), and baked them for 22min @350. It was a hit with my husband and 4 kids! No, it's not a traditional lemon bar, but what are you people expecting? LOL....it's only 2 ingredients, and takes like 2 minutes to make. AND....the best part, each bar has less than 1g of fat! Thanks for the recipe! This is a definite remake in my house!ReplyDelete
So glad this was a cheap recipe, I would have been so mad if I would have spent more money on this. I thought it was horrible, Not what I call lemon bars AT ALL :(ReplyDelete
- AnonymousJuly 4, 2012 at 1:03 PM
Just came out of the oven! No problems at all, did exactly as recipe called for and they are perfect for our picnic today,TY!ReplyDelete
- AnonymousJuly 4, 2012 at 2:20 PM
Im trying these today using the Strawberry pie filling, store was out of Lemon Pie filling. Will find out the outcome tonight...ReplyDelete
- AnonymousJuly 4, 2012 at 3:25 PM
T. P.these are wonderful, tried these last night and my husband love them, had a cup of tea and about 3 squares. to die for, kids will love these.ReplyDelete
I've made these a few times - have also used other varieties of pie filling, including Key Lime, which you CAN find from time to time - but it's rare. When I see it, I buy all they have. They are not meant to rise tall because they are essentially BARS and not cakes. I sprinkle coconut on mine immediately after they come out of the oven. Love this recipe!ReplyDelete
- Le-AnnJuly 8, 2012 at 6:02 PM
Just made these. Followed the directions exactly. Came out great! The kids and the hubby love them, too. I did not expect them to be just like regular lemon bars, but they are bar like and very lemony. I will make these again.ReplyDelete
- jennieJuly 8, 2012 at 8:23 PM
How many Weight Watcher points? thxReplyDelete
- AnonymousJuly 12, 2012 at 2:10 PM
Ok, I just made these after reading quite a few of the comments, although I haven't tasted them yet, they have turned out quite nicely. First, my oven is calibrated so the 350 degrees is 350 degrees. Second, it occurred to me that no angel food cake I know of is made in a glass pan so I used my METAL 9X13 pan. Next I added about 5 minutes to the time. I also stopped stirring as soon as the batter started to increase in volume. People using mixers may not realize when this happens. My lemon cake squares were sunken except around the edges and they have come down as they have cooled. I can't wait to taste them as I love lemon but bars just seem like too much trouble.ReplyDelete
- AnonymousJuly 13, 2012 at 2:55 PM
I read all comments.. and I think for a 2 ingrediant recipe these were very good.. I used a 22 oz can lemon and a 2 step angel food cake...! simple and satisfyingReplyDelete
- SheilaJuly 15, 2012 at 4:56 PM
I just used this method but used blueberry pie filling. They are very good. I had leftover pie filling because all I had was a 22 oz can. I spooned the leftover on top as we cut a piece. Also whipped some cream to too it off. Blew it on the WW thing but i think angel food cake and whipped cream just go together. 350 for 25 min in a glass 9x13 pan. Did not spray or butter the pan. Will make again and try different pie fillings.ReplyDelete
- AnonymousJuly 21, 2012 at 11:13 PM
I live in Henderson, Nevada and I cannot find Angel Food Mix in any stores near me. What stores do you shop at to find this?ReplyDelete
- AnonymousJuly 26, 2012 at 2:18 PM
I use the one step cake mix and a can of crushed pineapple!ReplyDelete
I made these just as directed and they turned out exactly like the picture and description. They are so freaking good! I like them better than traditional lemon bars because I can't get past the fact that the traditional lemon bars have an egg smell and taste to them(shivers!). These are awesome!ReplyDelete
- AnonymousAugust 5, 2012 at 12:39 AM
I made these today for a family get together. I used Duncan Hines angel food cake mix and a 15oz can of a local brand of lemon pie filling. Baked in 9X13 foil pan (so wouldn't have to bring dish home) 350 degree for 25 minutes. They were PERFECT and a huge hit! The entire family loved them! Now I just need to figure out how many points per serving!ReplyDelete
- AnonymousAugust 7, 2012 at 5:27 PM
I just made this and it turned out great!!! I used butter flavored cooking spray. Like little lemon brownies...easy too!!ReplyDelete
- AnonymousAugust 9, 2012 at 5:00 PM
I just made these and I really like them! After reading all the comments about what went wrong for some, I decided to use 18 ounces of the lemon pie filling instead of 15 ounces. To me it didn't seem like 15 ounces got the batter moist enough and I was hoping the extra filling would prevent it from rising as high as many said theirs did. It did rise up nice and high but certainly didn't overflow the 13x9 pan as many said theirs did. Of course it isn't going to be like a traditional lemon bar - it uses angel food cake so it should be lighter. I will definitely make these again!!!ReplyDelete
- AnonymousAugust 10, 2012 at 12:39 PM
Altitude people!!! .....comments are entertaining, I'm going to try this recipe this weekend, I'll go ahead and say it turned out swell because your blog is nice and I don't like to admit failure. ; )ReplyDelete
- AnonymousAugust 11, 2012 at 7:05 PM
This recipe is just fine and makes a quick, cakey lemon bar, exactly as advertised. If it didn't turn out, it's because you did something wrong, like not following the directions (don't over-think a 2 ingredient recipe), mixing with a machine when it clearly says not to, not waiting until the bars cooled to eat/cut them as the recipe says, or making freaky ingredient substitutions which is not advised in baking and, frankly, is kind of INSANE when there are only two simple ingredients a person can find at Wal-Mart.ReplyDelete


text:
The Home of Fashion Film and Live Fashion Broadcasting
Report by Lou Stoppard on 15 January 2013.
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subset: commoncrawl


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SPRINGFIELD — Illinois will become the 15th state to legalize same-sex marriage after the House narrowly approved the bill Tuesday.
A little more than an hour later, the Senate also approved the bill without debate.
The bill now heads to Gov. Pat Quinn, who said he will sign it into law. Quinn issued a statement Tuesday saying the vote "put our state on the right side of history."
The House voted 61-54 to legalize same-sex marriage less than six months after sponsoring Rep. Greg Harris, D-Chicago, put off a vote because he said he didn't have the votes to pass it. The bill needed 60 votes to pass the House.
Harris changed Senate Bill 10 before Tuesday's vote, delaying its effective date until June 1. That meant the bill needed 60 votes to pass the House on Tuesday instead of 71. It is also the reason why the Senate had to vote on the bill again after passing it on Valentine's Day.
"I think we have a wonderful day for the state of Illinois here," Harris said at a news conference following the vote. "It should be a proud moment for everyone in our state, but it should be especially a very happy moment for the thousands of lesbian and gay families across our state who now know they are on a very short path to achieving equality and all of the protections our law allows."
However, the Catholic Conference of Illinois issued a statement that said the vote went "against the common consensus of the human race" and undermines the institution of marriage.
"The Catholic Conference of Illinois is deeply disappointed that members of the General Assembly chose to redefine what is outside of its authority — a natural institution like marriage," the statement said. "We remain concerned about the very real threats to religious liberty that are at stake with the passage of this bill."
Harris said House Speaker Michael Madigan, D-Chicago, "made the difference in convincing some of my folks who were taking a little bit more time in making up their minds it was the right thing to do." He said Madigan "pushed the bill across the finish line."
Madigan said he used the "art of persuasion" on between five and 10 House members in an effort to round up the votes to pass the bill. He said he couldn't use his art of persuasion when the bill was pending in May because the gap was wider then.
Madigan credited Harris and other proponents with building support for the bill over the summer.
Madigan, who rarely speaks on bills on the House floor, spoke in favor of the same-sex marriage bill, invoking Pope Francis to support his position.
"Pope Francis of the Roman Catholic Church was quoted as saying 'If someone is gay and searches for the Lord and has good will, who am I to judge,'" Madigan said. "He has articulated the basics of my thinking on this issue. For those who happen to be gay and living in a very harmonious, productive relationship, but illegal, who am I to judge if it should be illegal?"
Lengthy debate
For more than 2½ hours Tuesday, proponents and opponents debated their positions on same-sex marriage.
Proponents cast it as a rights issue in which all couples could seek the benefits of marriage. Opponents countered that same-sex marriage violated their religious beliefs and that the bill did not contain sufficient protections for those beliefs.
"This bill is the worst in the U.S. in protecting religious liberty," said Rep. Jeanne Ives, R-Wheaton. "It does not have the religious protections most of us agree should happen."
Supporters said the bill does protect religious freedom.
"I was born and raised a Catholic; I raised my children as Catholic," said Rep. Mike Zalewski, D-Riverside. "If there was anything in this legislation that prevented people from exercising their faith, I would not support it."
Harris said the bill as written specifically immunizes religious leaders from having to perform same-sex marriages and also exempts religious facilities from hosting them.
Rep. David Reis, R-Willow Hill, said that didn't go far enough.
"Why are religious rights only granted to priests, pastors and rabbis?" Reis said. "What about our rights? This is about individual religious rights."
Some lawmakers cited family experiences in casting their votes. Rep. Ed Sullivan, R-Mundelein, voted for the bill after saying his mother-in-law is gay.
"How do I face my children? How do I tell them there's something wrong with their grandma? I won't," Sullivan said.
Rep. Dwight Kay, R-Glen Carbon, said biblical teachings should determine how someone votes on the issue.
"The Constitution has always looked to the scriptures for guidance," Kay said. "I've heard nothing today about the scriptures. All I've heard about is human rights. My conviction is that this is wrong, but my conviction is scripture is right."
Several lawmakers likened the bill to civil rights struggles.
"Not long ago, folk who looked like me were outlawed from doing certain things in this country," said Rep. Ken Dunkin, D-Chicago, who is African-American. "Jesus loved everybody."
However, Rep. Mary Flowers, D-Chicago, who is also black, objected to the comparison.
"I don't appreciate race being injected into this conversation," Flowers said. "Those couples will not be ever, ever truly married in God's eyes."
A number of black clergy were opposed to the bill, and some even talked of fielding primary election opponents against lawmakers who supported it. Some lawmakers, in fact, indicated they wanted to hold off on a vote until early next year, after the deadline passed for election filings.
Madigan, though, said lawmakers who voted for the bill shouldn't be afraid of upcoming elections.
"I think the country and society is at the point where not only is this accepted, it's expected," Madigan said. "I feel a significant majority of the country feels this is where the country ought to move."
Illinois Legislature passes gay marriage bill, Gov. Pat Quinn expected to sign
SPRINGFIELD — Illinois will become the 15th state to legalize same-sex marriage after the House narrowly approved the bill Tuesday.


text:
Domestic violence legislation unveiled Tuesday by House leaders would stiffen penalties for abusers, makes strangulation a felony, and educate judges and prosecutors about cycles of abuse to help them make more informed bail and sentencing decisions, Speaker Robert DeLeo and Attorney General Martha Coakley said during a press conference.
DeLeo said the killing of Taunton High School graduate Jennifer Martel last summer, allegedly by her boyfriend, Jared Remy, sparked his desire to look at state laws surrounding domestic violence and restraining orders.
"What we have in this legislation in terms of strengthening awareness of domestic violence, I would be pretty much surprised if the Jared Remys of the world would be allowed to walk as they have in the past," DeLeo told reporters after outlining the bill.
Remy, son of Red Sox announcer Jerry Remy, is accused of murdering Martel the night after being arraigned in Waltham District Court on assault charges for slamming her face into a mirror. Prior to her death, Martel did not appear in court to renew an emergency restraining order, and Remy had been released on personal recognizance.
DeLeo said the bill represents "some of the strongest, most comprehensive domestic violence legislation in at least a generation."
"This bill was born out of a tragedy. Following a shocking crime, I didn't know how I could just sit back as a speaker, a father, a man, and not do everything I could to stop such senseless acts of violence," DeLeo said.
"Almost unique with domestic violence, there are indicators; there are patterns. As so many folks I spoke to in preparing this bill said, it is preventable. And that was the key word that stuck with me throughout this whole process, that many of these acts are preventable," he added.
Last fall, DeLeo and Coakley traveled the state visiting anti-domestic violence programs to study to the problem and search for solutions that could be employed statewide. They spoke with prosecutors, advocates and victims.
The legislation would give prosecutors more tools to keep victims safe, Coakley said, including delaying the issuance of bail for offenders to provide victims with time to plan for their safety, and authorizing the revocation of bail in certain cases.
Prosecutors in the Remy case were criticized after Martel's murder for not pursuing charges against him more aggressively in light of his violent history. Coakley said Remy's case was an example of a system "that far too long allowed serial abusers to escape punishment or any consequences, and frankly has been unfair to victims."
Coakley fended off criticism about defending Middlesex District Attorney Marian Ryan in the wake of the Remy case. In a press release issued Tuesday, Republicans said Coakley, who is running for governor, called criticisms of Ryan and demands for her resignation "utterly ridiculous" after the murder.
"I made comments when asked about the role of the district attorney and the role of the prosecutor in those cases," Coakley said today. "We know there were a lot of things that went wrong in this case. But this was a case that indicated to us where there were gaps in the system around information that is available to prosecutors and judges."
The legislation would address the serial abuser, Coakley said, and will help law enforcement better understand the dynamics of power and abuse involved in domestic violence cases.
"I hope that this conversation after this horrific case involving the death of Jennifer Martel will allow us to make these changes, not just because of that one case, but because unfortunately that case is too emblematic of issues and problems we have seen in the system for a long period of time. The truth is the circumstances surrounding Jennifer Martel's death are all too common," Coakley said.
Coakley said the legislation will help those who are living in fear. "We can do better, and we will do better," she said.
The legislation introduced Tuesday creates a first offense domestic violence assault and battery charge that aims to help prosecutors and judges contextualize charges so they can take appropriate action to protect domestic violence victims, according to Coakley.
Maureen Gallagher, policy director for Jane Doe Inc., said those who work with victims appreciate the additional training for judges and prosecutors called for in the bill, as well as the creation of domestic violence assault and battery first offense charge. Domestic violence second offense already exists within state statute with enhanced penalties. But a first offense did not exist, Gallagher said.
"Without the first offense, that has been really ineffective," she said, adding prosecutors have been unable to use the second offense charge.
Upgrading strangulation from a misdemeanor offense better reflects the crimes committed by abusers, Coakley said.
"These particular crimes outside the context of domestic violence may seem to a judge who doesn't know that power balance, or the way that power is abused, may seem like misdemeanors or not important. But those of us who worked in the system for a long time know otherwise," she said.
The legislation also standardizes the information available to prosecutors and judges so they are more aware of the violent history of a defendant, according to Coakley.
"Having that information about the entire background of a defendant is incredibly important. And as we update those records and we require that, that will allow judges and prosecutors to make better recommendations and better decisions about the safety of the victim and the safety of the public when it matters most," she said.
The bill mandates further training for judges and law enforcement to help them understand abuse and signs of escalating violence. Several district attorneys from attended the press conference, including Essex County District Attorney Jonathan Blodgett, Cape and Islands DA Michael O'Keefe, Worcester DA Joseph Early Jr., Suffolk DA Daniel Conley, and Middlesex DA Ryan.
After the press conference, Conley told reporters he thinks the first offense of domestic violence assault is an important change that will help victims.
DeLeo said he is confident the bill will pass.
The Senate passed a comprehensive domestic violence bill. DeLeo said there are similarities between the Senate bill and the legislation he and Coakley crafted. The bill will not receive a public hearing, a DeLeo aide said, and is expected to materialize as a redraft of an unspecified bill currently in the House Ways and Means Committee.


text: MainWho We AreOur Families Listen Our FamiliesFamilies are the No. 1 fans of our Special Olympics athletes. They give the type of love, support and encouragement that no one else can. Special Olympics is a support network that brings families together in a caring, positive way -- and that makes the cheers for our athletes even louder. Among FriendsSmiles All Around. A mom gives a hug to two Special Olympics athletes at once.At Special Olympics competitions and events, family members are among friends – and feel at home. They watch with pride as their child, sibling, cousin, grandchild, aunt or uncle find success and joy. They are also among people who really understand. Because even family members can be unaware of all that their child or relative with an intellectual disability can do.A mother in Great Britain says families are part of the team -- working together to make it all happen. "Everyone in the programme accepts each other without question. Everyone works as a team supporting each other." She says her son has made great strides since joining Special Olympics. "I know this has meant a great deal to him and, as a mum, to watch Jamie achieve and believe in himself is just wonderful." Building CommunitiesMany family members become spokespeople or volunteers, coaches, fund-raisers and officials – giving them an important voice in Special Olympics.Families are also an essential link to the community and wider support for our movement. By joining the Family Support Network, becoming a volunteer, and leading the expansion of Young Athletes, Special Olympics family members can really make a difference. Families build communities by volunteering at athletic trainings, sharing links and information, talking online via a global network and serving in leadership roles. For every family member who gets involved, Special Olympics has a reason to celebrate. About Intellectual DisabilitySpecial Olympics is a global movement of people who want to improve the lives of people with intellectual disabilities. But what are intellectual disabilities? Learn More


text:
Great story about Giannis Antetokounmpo. And if you don't know who he is, you better catch up.
http://sports.yahoo.com/news/from-selli ... 09752.html
Thanks for posting this. I really enjoyed it. It already looks like the sky is the limit for this kid, but if he maintains that level of humility in the NBA, I'll certainly be rooting for him.
Man, I like this kid a lot. I hope he becomes a star in this league for the Bucks.
Also, we should try to snag his brother with our 2nd rounder. He might have similar upside.
I play ball with a bunch of Greek doctors so they are avidly following this kid.
Just read it- definitely a great story, a breath of fresh air. He sounds like a great kid. The Greek Freak looked quite good against the Clippers the other game, and I don't think anyone would be surprised to see him as an All-Star multiple times in the future.
My Mrs. is a bubble, so we're invested in him as well. It'd be great if the Clips could wrangle him someday!
I haven't seen him play but my Greek friend was comparing him to KD.
^ A little premature for that, but he clearly has a very high ceiling.
I think he meant body type.
Speaking of the Bucks, they just had a press conference earlier this afternoon introducing two new owners of the team. As a someone who has some ties to Milwaukee, I truly hope that they stay there.
Giannis really has the makings of being an excellent player; they're a couple players away from being a playoff team again.
Double double post!


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