This bars are soooo good! We had them for Mother’s Day, but they’d be awesome at a Memorial Day picnic. Memorial Day, how did that get here so fast??? Back to the bar, ooey gooey, lemony, sweet and tart all at the same time!
When I make these, I always line the pan with foil and then pull them out of the pan before cutting to make them nice and neat.
Ooey Gooey Lemon Bars
1 18 oz. box of lemon cake mix
1 stick of melted butter
Preheat oven to 350. Line a 13 x 9 pan with foil, with the ends going over the top of the pan so you can remove them from the pan when they’ve cooled. Spray foil with non-stick spray. In a large bowl combine cake mix, egg and butter and mix with a hand mixer until combined and pat into foil lined pan, set aside.
1 8 oz. package cream cheese, soften
1 stick of butter, soften
2 large lemons
1 teaspoon of vanilla
2 cups powder sugar
In the same bowl you made the crust, with a hand mixer beat cream cheese until light and fluffy, about 2 to 3 minutes, then add eggs and butter, mix to combine. Zest lemons into cream cheese mixture and juice both lemons into cream cheese mixture. Then add vanilla and powder sugar. With mixer on low, beat to combine. Pour over cake mix crust and bake for 30 to 35 minutes until the middle is set and very lightly brown. Set aside to cool. When cool, remove bar from the pan with the foil handles and use a cutter to cut them out or use a knife.
1 cup powder sugar
2 to 2 TBSP milk
1 tsp. vanilla
With a whisk combine the above ingredients to create glaze, if glaze is a little thin add more powder sugar or too thick add more milk. Drizzle over cut bars.