lemon bars from cake mix and cream cheese

Lemon

2 min read

·

03-02-2025

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Lemon bars are a classic dessert, loved for their bright, tangy flavor and satisfyingly shortbread-like crust. But baking from scratch can be time-consuming. This recipe leverages the convenience of a cake mix and cream cheese to create unbelievably delicious lemon bars with minimal effort. Get ready to impress your friends and family with this easy, yet sophisticated, treat!

Why This Recipe Works

This recipe sidesteps the complexities of traditional lemon bar recipes by using a yellow cake mix as the base for the crust. This not only simplifies the process but also delivers a delightfully tender and buttery crust. The cream cheese filling adds a luxurious richness that complements the tartness of the lemon perfectly. The result? A dessert that tastes homemade but comes together quickly, making it ideal for busy weeknights or last-minute gatherings.

Ingredients You'll Need:

For the Crust:

• 1 box (15.25 ounces) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs

For the Lemon Filling:

• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup lemon juice (freshly squeezed is best!)
• 1 teaspoon lemon zest
• 2 large eggs
• Powdered sugar (for dusting, optional)

Instructions: A Step-by-Step Guide

Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This preparation ensures easy removal and prevents sticking.

Make the Crust: In a large bowl, combine the yellow cake mix and melted butter. Mix until just combined – don't overmix. Add the eggs and mix again until a slightly crumbly dough forms.

Press the Crust: Press the dough evenly into the prepared baking pan. Use the bottom of a measuring cup or your hands to create an even layer. Bake for 12-15 minutes, or until lightly golden brown.

Prepare the Filling: While the crust is baking, prepare the lemon filling. In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the lemon juice, lemon zest, and eggs until well combined.

Pour and Bake: Pour the lemon filling evenly over the baked crust. Bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.

Cool and Serve: Let the lemon bars cool completely in the pan before cutting into squares. This allows the filling to set properly and prevents crumbling. Once cooled, dust with powdered sugar, if desired.

Tips for Lemon Bar Perfection:

• Fresh is Best: Using freshly squeezed lemon juice makes a significant difference in the flavor of your lemon bars. The zest adds a lovely aromatic touch as well.
• Don't Overbake: Overbaking can lead to a dry crust and a tough filling. Start checking for doneness around the recommended baking times and adjust accordingly.
• Cooling is Key: Allowing the lemon bars to cool completely is crucial for easy cutting and preventing a messy, crumbling dessert.
• Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 3 days.

Variations and Enhancements:

• Blueberry Lemon Bars: Fold in 1 cup of fresh or frozen blueberries into the lemon filling for a delightful twist.
• Raspberry Lemon Bars: Similar to the blueberry variation, use raspberries for a vibrant, tart addition.
• White Chocolate Drizzle: Melt some white chocolate and drizzle it over the cooled lemon bars for an extra touch of sweetness and elegance.

This easy cake mix lemon bar recipe delivers big on flavor and satisfaction without the fuss. Give it a try and experience the perfect balance of sweet and tart in every bite!