Mine rose quite a bit, then fell some--but was still fluffy and airy. And delicious.

It's not going to be custardy like regular lemon bars, though, more like a sponge cake consistency

Yes, it fell a bit. Love the crusty top. I made a little drizzle icing for it. Sooo good!

Now I know why I don't have any interest in baking. First there were 2 bags in the cake mix box. That was unexpected but I bravely poured them both in the bowl, stirred them around to mix and added the pie filling. It didn't spread really even when I put it in the pan but I figured it would level itself at least a little. WRONG! After it baked it looked rolling hills out in the countryside. I cut off a little while hot, Taste---not bad and now I'll go see what it looks like as it cools.

Oh, I think this recipe probably works best with the one-step angelfood cake mix. I always check the box when I buy AFC, to make sure it's NOT the 2 packet kind--even for a regular angel food cake, I find they're not as good as the one envelope kind

Can't say whether a one or two-step angel food cake mix makes a difference in this particular recipe, but my experience has been that the two-step af cake mix has always made a much better af cake. Sometimes hard to find though.

I made it yesterday to bring to a bridge game today. It puffed up a lot and then totally collapsed in the middle. After it cooled I cut it into bars and put on a tray. I felt like the middle section didn't seem really done and threw it away. Although I salvaged 75% of the pan, I don't think I'll be making this again even though it is super easy. The lemon bars with a shortbread crust are more work but much better.

Yesterday, I went grocery shopping and purchased items to make this cake. I am eager to make one but not until all the chocolate macaroons have all consumed... LOL...

I am planning to use my own filling with Meyer lemon juice. It's the only lemon/lime I can consume without upsetting my stomach. Plus, I can adjust the sweetness to my desire taste.

As for the cake rising and then collapsing, I'm wondering if that is due to sudden change in temperature. Do you think it would help to minimize the collapse if I allow the cake to cool down slowly?

I am planning to just leave the cake in the oven for awhile after turning off the oven? Perhaps after a few minutes later, leaving the door cracked open will allow the heat to go down slowly. The cake may still collapse but not as much. Do you think this would work?

Also, I'm wondering if this cake would freeze well.

How big is the can of lemon pie filling - ounces? I can't find any over here in Canada, but I wondered about taking a lemon pie mix and then measuring out how much I would need. I'd let it cool first though before using it. What do you think? Would it work? I love lemon.

I used the cooked pie/pudding mix, let it cool, and mix in the dry cake mix!

I saw where some used a 15 oz can and some used a 22 oz. I used 22 oz. They tasted pretty good....very lemony. I don't know that I'd make them again though.

For those of you who have bought the lemon filling in a can, what brand are you using and which grocery store are you finding it in? I haven't been able to find any.

Tami