These tart crunchy lemon bars are a hit at family picnics, church suppers and in field lunches. They're easy to bake and carry.
- 1 package yellow cake mix (regular size)
- 2 eggs
- 1/3 cup vegetable oil
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 tablespoon lemon juice
- In a large bowl, combine cake mix, 1 egg and oil; stir until crumbly. Set aside 1 cup for topping. Press remaining mixture into an ungreased 13-in. x 9-in. baking dish.
- Bake at 350° for 15 minutes. In another bowl, beat cream cheese, sugar, lemon juice and remaining egg until fluffy. Spread over cake. Sprinkle with reserved cake mixture. Bake 15 minutes longer. Cool on a wire rack. Store in the refrigerator. Yield: 4 dozen.
Originally published as Lemon Cheese Bars in Grandma's Great Desserts Cookbook 1992, p86
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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