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Recipe Thursday-Lemon Bars

Posted on March 1st, 2012 | Posted in Dessert, Recipes

I must admit that I have never been the hugest fan of citrus desserts, but more recently my dessert preferences have broadened. Now I do not automatically choose the chocolate decadent dessert. I can attribute some of this change to these amazing Lemon Bars. This recipe includes the citrus, which now satisfies my sweet tooth, and keeps some of the richness that I enjoy in my desserts, from the use of cream cheese. Also, if you need to prep a dessert ahead of time, this one is perfect because it is recommended to sit in the fridge overnight.

Lemon Bars 

Yield 24 bars
18.25 oz lemon cake mix
1 egg (EGG011)
1/2 cup vegetable oil (992065)
8 oz cream cheese, room temperature (776002)
1/3 cup sugar (991842)
3-5 tablespoon lemon juice (depending on how tart you like them) (990323)

Mix together cake mix, egg and oil. Set aside 1 cup of mixture for topping. Put rest of mixture in non greased 9×13 pan, pat down and bake at 350 for 15 minutes.

Beat cream cheese, sugar and lemon juice until smooth. Spread carefully over baked crust. (This is important-if you pour it into the pan it makes a crater. You must gently pour it in or spoon the mixture over the cake.) Crumble remaining mixture over the top.

Bake at 350 for 15 minutes. Cool (overnight is best) and cut. Enjoy!

Variations: After spreading cream cheese mixture on crust, spread raspberry jam (ICC1109) or sprinkle with blueberries (559681) before applying top crumble.

Recipe from GoTo Cookbook

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