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Lemon Cream Bars




Source of Recipe


unknown


List of Ingredients




Base
-1 (18.25-ounce) package pudding-included lemon cake mix
-1/2 cup margarine or butter, softened
-1 egg
-1/2 cup crushed corn flakes or chex

Filling
-1 (8-ounce) package cream cheese, softened
-1 (14-ounce) can sweetened condensed milk (not evaporated)
-3 tablespoons fresh lemon juice
-1 tablespoon grated lemon peel
-1 egg


Recipe



-Preheat oven to 350 degrees.
-Grease a 13-by-9-inch pan.

-In a large bowl, combine cake mix, margarine and egg at low speed until crumbly.
-Stir in corn flake crumbs.
-Reserve 1 1/2 cups for topping; set aside.
-Press remaining mixture in bottom of greased pan.
-Bake 10 minutes; cool 5 minutes.

-In small bowl, beat cream cheese until light and fluffy.
-Add remaining filling ingredients; beat at medium speed until smooth.
-Pour evenly over partly baked crust; sprinkle with reserved topping.
-Bake an additional 20 to 30 minutes or until center is set.
-Cool completely; cut into bars.
-Store in refrigerator.