Pretty, cool, and refreshing, these easy bars take the edge off summer heat and humidity.

The base for the recipe is making the rounds on Pinterest, prepared by combining an angel food cake mix and lemon pie filling. But I leaned full-on into lemon.

And I don’t care what anyone says, the batter does NOT separate into a crust and filling as it bakes. In fact, the texture is a bit odd: a tad gummy and spongy.

BUT chilling mostly solves that issue, and topping the bars solves the rest. They ended up reminding me of a slightly and pleasantly sticky lemon brownie, and I will make them again…but I am not tossing out my traditional lemon bar recipe, as these are something altogether different.

Quick Lemon Bars with “Cheesecake” Topping

1 box lemon cake mix (make sure it is plant-based, but most are)
1-20 ounce can lemon pie filling (make sure it is plant-based, but most are)
“Cheesecake” Topping (recipe follows)
12 thin lemon slices
Garnish: 12 mint leaves and/or a few berries if desired. Preheat oven to 350 degrees. Lightly spray 9 x 13″ pan with non-stick spray, line with a piece of parchment paper or foil if desired (not necessary), and spray again. By hand or on low speed of an electric mixer, combine mix and filling thoroughly without overbeating. Spread into prepared pan. Consistency will be a little spongy. Spray hands with nonstick spray and pat into corners if necessary. Bake 30 minutes. Cool on wire rack. Cover and chill. Slice into 12 pieces, top with a couple tablespoons filling, garnish, and serve. Refrigerate any leftovers.

“Cheesecake” Topping

4-5 ounce cartons Silk brand Greek style vanilla yogurt (or use whatever brand you prefer, but make sure it is Greek style)
1 cup So Delicious Cocowhip (or your favorite plant-based whipped topping)

Gently fold together in a medium bowl. Cover and refrigerate if not using immediately.