Cake Mix Lemon Bars
Servings: 12 servings
Ingredients
CRUST
- 15.25 ounces Lemon cake mix
- 1 Egg
- ½ cup Butter - melted
FILLING
- 8 ounces Cream cheese
- 2 Eggs beaten
- 1 teaspoon Vanilla extract
- 3 ½ cups Powdered sugar
- 1 teaspoon Lemon zest
- Powdered sugar for serving
Instructions
CRUST
- Preheat oven to 350 degrees F.
- Spray a 9×13 pan with nonstick spray.
- Mix cake mix, 1 egg and butter until smooth. Press into prepared pan.
FILLING
- Add the cream cheese, 2 eggs, vanilla powdered sugar and lemon zest to a bowl and mix with an electric mixer until smooth.
- Spread filling evenly over the crust.
- Bake at 350 for 40-45 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool completely and top with powdered sugar if desired.
Notes
- Use Room Temperature Eggs
- This helps the filling blend smoothly and bake evenly. Cold eggs can cause the mixture to curdle slightly or bake unevenly.
- Zest It Up
Add a teaspoon of fresh lemon zest to the filling for a more vibrant citrus flavor. It gives the bars a homemade touch that balances the sweetness of the cake mix. - Don’t Overbake
The bars should have a slight jiggle in the center when you pull them from the oven. They’ll firm up as they cool. Overbaking can lead to a dry, rubbery texture. - Cool Completely Before Cutting
Let the bars cool at room temperature, then chill them in the fridge for cleaner slices. A warm filling tends to stick to the knife and crumble. - Line Your Pan with Parchment
This makes it easier to lift the bars out for slicing and prevents sticking. Leave a little overhang for easy removal. - Dust with Powdered Sugar Just Before Serving
If you dust too early, the sugar can dissolve into the surface. For a pretty finish, wait until the bars are fully cooled. - Make Them Ahead
These bars actually taste better the next day as the flavors meld. Store them in an airtight container in the fridge for up to 5 days.