| 1 | box Betty Crocker® SuperMoist® lemon or yellow cake mix |
| 1/3 | 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 |
| 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 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. |
| No change. |
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| 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. |
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| Bake bars in the exact pan size called for in a recipe to ensure moist (not overbaked) bars. |
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| Garnish each bar with a curl of lemon peel for an extra-special touch. |
Nutrition Information:
90 ( 35); 4g ( 2g, 0g); 20mg; 95mg; 11g ( 0g, 8g); 1g 2%; 0%; 2%; 0% 1/2 ; 0 ; 1 1