Lemon Cream Cheese Bars
- one package (about 18.75 oz) vanilla or white cake mix
two eggs, divided
five tablespoons melted butter
one c sweetened flaked coconut
eight oz cream cheese,
one tablespoon fresh lemon juice
two to three teaspoons finely grated lemon zest
halfcup granulated sugar
How to do it
Grease and flour a 13-by-9-by-2-inch baking pan or spray with cooking spray (the kind with flour). Heat oven to three hundred fifty °F (180°C/Gas 4).
In a mixing bowl with an electric mixer, beat cake mix with one egg, melted butter and coconut until well blended. The mixture will be crumbly. Reserve one cup of the breadcrumb mixture and set aside. Pat the remaining breadcrumb mixture into the bottom of the prepared skillet to form the crust.
Bake the crust for eleven minutes. Remove from oven.
While crust bakes, in separate bowl with electric mixer, beat cream cheese with lemon juice, zest, sugar and remaining egg, scraping down bowl once. Beat just until well blended.
Spoon cream cheese mixture evenly over baked crust.
Sprinkle reserved breadcrumb mixture over cream cheese layer.
Bake for twenty five to thirty minutes or until topping is lightly browned.
Store leftover bars in the refrigerator.