| 1 | box Betty Crocker® SuperMoist® lemon or yellow cake mix |
| 1/3 | cup butter or margarine, softened |
| 3 | eggs |
| 1 | package (8 oz) cream cheese, softened |
| 1 | cup powdered sugar |
| 2 | teaspoons grated lemon peel |
| 2 | tablespoons lemon juice
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. | | 2. | In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. | | 3. | Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. |
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