Cream Cheese Lemon Bars

adapted from: Recipe Tips


1 lemon cake mix

1/3 c. butter, softened

1 egg

8 oz. cream cheese, softened

1 c. powdered sugar

1/2 lemon, grated

2 Tbl. fresh lemon juice

2 eggs 

1 tsp. vanilla extract


Combine cake mix, butter and egg.  Press into a 9x13 inch baking pan.  In a medium bowl, beat cream cheese until smooth.  Add the powdered sugar, grated lemon zest and lemon juice.  Mix well and reserve 1/2 cup for a later use.  Add eggs and vanilla extract to remaining cream cheese mixture.  Mix until completely combined.  Spread over cake batter.  Bake at 350 degrees until set, approximately 25-30 minutes.  Cool completely.  Spread reserved cream cheese mixture over the top.  Refrigerate until firm.  Cut and serve.  Keep refrigerated. 


Jenn's Notes: I omitted the lemon zest, because I had several, already zested, lemons leftover from my fave zucchini muffins, so I just added the juice and they had a great fresh lemony flavor.  I baked mine for 30 minutes and they were slightly overbaked, so the bottom was a little dark, but they were still very very yummy.  You want to bake them until the top is no longer jiggly, but be careful not to overbake.  

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