Easy Lemon Cream Cheese Bars

Lemon doesn't have a season. Ok, technically it has a season, but the flavor doesn't have a season! The combo of these sweet, tart, and creamy bars is phenominal! Here's what you'll need for a 9 x 13 pan:

Photo bypintrest

Ingredients:

Crust/Topping:

• 2 boxes of yellow cake mix (pudding in the mix variety)
• 2 eggs, lightly beaten
• 2/3 cup vegetable oil
• Zest from 2 lemons

Cream Cheese Filling

• 2, 8 oz packages cream cheese, room temperature
• 2/3 cup sugar
• 2 eggs
• Juice from 2 fresh lemons

Preheat your oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.

In a large mixing bowl, combine both boxes of cake mix, 2 eggs, oil, and lemon zest. Stir until it starts to come together, then use your hands to fully mix the dough. Press about ⅔ of the dough into the bottom of the prepared baking dish, creating an even layer about ½ inch thick. Bake for 15 minutes.

While the crust is baking, use an electric mixer with a whisk attachment to beat the cream cheese and sugar until smooth. Add in the 2 eggs and lemon juice, and continue beating for about 5 minutes, tasting to check if more lemon juice is needed.

Once the crust is finished baking, remove it from the oven and pour the cream cheese filling over the hot crust, making sure to spread it evenly. Crumble the remaining ⅓ of the dough over the filling to form a crumb topping.

Return the dish to the oven and bake for an additional 25-30 minutes, or until the center is set and no longer jiggles, and the topping is golden brown. Allow the bars to cool completely at room temperature.

Once cool, refrigerate for at least 3-4 hours before slicing into bars and serving. (These bars are best served cold). Enjoy!