- 48
- 285 mins
Ingredients
- 1 box lemon or yellow cake mix
- 1/4 cup butter or margarine, softened
- 3 eggs
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
Preparation
Step 1
1 Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3 Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.
Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars.
Garnish each bar with a curl of lemon peel for an extra-special touch.
1 Bar Calories70 ( Calories from Fat30), % Daily Value Total Fat3g3% (Saturated Fat2g,2% Trans Fat0g0% ), Cholesterol20mg20%; Sodium95mg95%; Total Carbohydrate10g10% (Dietary Fiber0g0% Sugars7g7% ), Protein1g1%