Lemon Cheese Bars
These bars can be kept at room temp. for 4 days, in refrigerator for up to 1 week or can be frozen for up to 6 months. Thaw overnight in refrigerator.
- 1 Pkg. Lemon Cake Mix
- 1/3 Cup Vegetable Oil
- 2 Large Eggs
- 1 Pkg. (8 oz.) Cream Cheese, softened
- 1/3 Cup Sugar
- 2 Tbs. Fresh Lemon Juice
Preheat oven to 350 degrees. Place the cake mix, oil and 1 egg in a mixing bowl. Blend with an electric mixer on low speed for 1 1/2 to 2 minutes. Mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crumb mixture to a 9 x 13 inch ungreased pan. Using your fingertips, gently press the mixture evenly over bottom of pan. Bake the crust for 13-15 minutes; set aside. For the filling, place the cream cheese in the same bowl used to prepare crust, and with the same beaters blend on low speed of mixer until creamy, 30 seconds. Add sugar, lemon juice, and 1 egg. Beat on low speed until well combined, 1-2 minutes. Spread the filling over the crust so that it covers the entire surface. Scatter the reserved crumbs over top. Return to oven and bake until crust is lightly browned and the filling just starts to set, about 14-15 minutes. Allow to cool for 30 minutes on a wire rack. Cut into 24 bars and serve.