This crowd pleasing dessert is a super-convenient adaptation of the typical lemon square.This version uses cake mix as the crust and a simple powdered sugar filling with egg and fresh lemon juice. The zest freshens the recipe with the right amount of tanginess.
1 box lemon cake mix
1T water
1 stick butter, softened
1 egg
1 (8 oz) cream cheese, softened
1 (16oz) box powdered sugar, sifted
juice of 1/2 of a large lemon
2 tsp lemon zest
3 eggs
Preheat oven to 350.
Mix cake mix, water and butter with fingers until mixed but still crumbly. Then spread over bottom of 9X13 pan lined with foil or parchment. Mix egg, cream cheese, powdered sugar, lemon juice and zest thoroughly. Pour over cake mix "crust."
Bake for 15 minutes and check to see if the filling is firm in the center and golden brown. If not, bake at additional five minute increments until the center is firm and golden brown.