Ingredients
- THE CRUST:
- Butter for baking dish
- 1 (15oz) box lemon cake mix
- 8 tablespoons unsalted butter, melted
- 1 large egg
- THE FILLING:
- 1/3 cup lemon crust from above
- 1/2 lb cream cheese, at room temp
- 2 cups confectioners' sugar
- 1 teaspoon kosher salt
- 2 lemons, zested and juiced
- Confectioners' sugar for dusting
Preparation
Step 1
1. Heat the oven to 350. Grease a 9x13 inch baking dish.
2. Make the crust: beat together the cake mix, butter, and egg in the bowl of stand mixer fitted with the paddle attachment until homogenous. Scoop out 1/3 cup of the mixture and reserve for the filling. Dump the rest into the prepared dish and use your hands to press it firmly and evenly over the bottom.
3. Make the filling: return the 1/3 cup reserved lemon crust to the mixing bowl and paddle it together with the cream cheese until the two have become one. Add the confectioners' sugar, salt, and lemon zest and juice and mix until well combined and smooth, 1 to 2 minutes. Use a spatula to spread the filling in an even layer on top of the lemon crust mixture.
4. Bake for 20 to 25 minutes, until the top has puffed slightly and is golden brown and beginning to crack. Cool completely.
5. Cut the lemon bars into 2 inch squares and dust with an even snowfall of confectioners' sugar. Cover with plastic wrap and refrigerate for up to 1 week or freeze for up to 1 month.