Lemon Crumb Bars
- 1 (18 1/4 oz.) pkg. lemon or yellow cake
- 1/2 c. (1 stick) butter, softened
- 1 egg plus 3 egg yolks
- 2 c. finely crushed saltine crackers (4 oz.)
- 1 (14 oz.) can Eagle Brand sweetened condensed milk
- 1/2 c. ReaLemon lemon juice from concentrate
- Preheat oven to 350u0b0. With mixer, beat cake mix, butter and 1 egg in large bowl until crumbly. Stir in saltine crumbs. Set aside 2 cups crumb mixture. Press remaining mixture into a 13 x 9 x 2-inch baking pan. Bake 15 to 20 minutes or until lightly golden. With mixer or wire whisk, beat egg yolks. Add Eagle brand and then add ReaLemon. Spread over pressed crumb mixture. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate 2 hours. Cut into bars and serve. Store leftovers covered in refrigerator. Makes 24 to 36 bars.
lemon, butter, egg, crackers, condensed milk, lemon juice from concentrate
Taken from www.cookbooks.com/Recipe-Details.aspx?id=149692 (may not work)