Lemon Bars

• 1 box (about 18 Oz.) Lemon Cake Mix
• 1/2 cups Butter, Softened
• 8 ounces, weight Cream Cheese (1 Block), Room Temperature
• 3 whole Eggs, Divided
• 2 cups Powdered Sugar, Plus Extra For Dusting
• 1 Tablespoon Lemon Extract

1. Preheat oven to 350 F.
2. To make the crust, use either a hand mixer or pastry cutter to mix together the lemon cake mix, 1 egg, and 1/2 cup softened butter. Press into a greased 9x 13 pan.
3. For the filling, again using a hand mixer, mix together the cream cheese, remaining 2 eggs, powdered sugar, and lemon extract. Pour over the top of the crust in the 9x13 pan.
4. Bake for 35 minutes at 350 F.
5. Sift extra powdered sugar over the top when cooled. Keep refrigerated. These are awesome straight out of the fridge!
6. Also, reduced fat cream cheese doesn't alter the texture of the filling if you are looking for a lower fat option, but since there's already a stick of butter and 2 cups of sugar, I usually just go with the full fat.

lemon cake mix, butter, weight cream cheese, eggs, powdered sugar, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-bars-3/ (may not work)