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Lemon Bars Recipe

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This recipe for Lemon Bars, by , is from The Licking Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Iris Nelson

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (18.25) Plain Lemon cake mix
⅓ cup vegetable oil (canola, corn, and others will work)
2 tbsp fresh lemon juice or Real lemon concentrate
2 lg eggs
⅓ cup sugar
8 oz cream cheese

Directions:
Directions:
Preheat oven to 350 and place rack in the center of the oven. Use ungreased 9X13 pan.

Place cake mix, oil and 1 egg in large mixing bowl. Blend with mixer on low for 1 1/2 - 2 minutes. Stop the machine and scrape the side of the bowl with a rubber spatula. Mixture should be crumbly. Reserve 1 cup for the topping. Transfer remaining crust mixture to the ungreased pain. Using your fingertips press mixture evenly over the bottom of pain till it reaches all sides. Place pan in heated oven. Bake until light brown 13-15 minutes. Remove the pan and set aside. Leave the oven on.

Filling
Place softened cream cheese in same mixing bowl used to prepare the crust. Use same beaters. Blend with electric mixer until creamy. Add sugar, lemon juice and 1 egg. Beat on low until well blended 1-2 minutes. Spread filling completely over the baked crust. Scatter reserved crust mixture on filling. Place in oven. Bake cake until crust is golden brown and filling just starts to set 4-15 minutes. Remove pan and place on wire rack to cool for 30 minutes. It can be dusted with powder sugar.

Cut the cake in to 24 bars. Remove from pan and serve. Store covered in plastic wrap at room temperature for up to 4 days or in the refrigerator for 1 week. They can be frozen for up to 6 months, thaw overnight in the refrigerator before serving.

 

 

 

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