Lemon Bars

Lemon Bars Recipe

1 package lemon cake mix
1/3 cup butter or margarine, softened
3 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
powdered sugar, optional
Heat oven to 350 degrees. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Bake about 10 minutes or until light brown.
Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy. Pour over hot baked layer. Sprinkle with reserved crumbly mixture.
Bake about 15 minutes or until light brown and set. Sprinkle with
powdered sugar; cool. Cut into 6 rows by 5 rows.

Lemon Cheesecake Bars

1 package lemon cake mix
1/3 cup butter or margarine, softened
3 eggs
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth, or mix with spoon. 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. Bake about 25 minutes or until set. Cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator.

Lemon Cream Oat Bars Recipe

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 teaspoon baking soda
1/4 teaspoon salt
Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk, lemon peel and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl with spoon until crumbly. Press half of the crumbly mixture in pan. Bake about 10 minutes or until set.
Spread milk mixture over baked layer. Sprinkle remaining crumbly mixture over milk mixture; press gently into milk mixture. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut into 6 rows by 4 rows.

Lemon Raspberry Bars Recipe

1 package Supreme dessert bar mix lemon bars
1/2 (8 ounce) package cream cheese, softened
1/4 cup raspberry preserves
powdered sugar
Heat oven to 350 degrees. Prepare filling and crust as directed in steps 1 and 2 of bar mix-except bake crust 12 minutes.
Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. For easier cutting, use sharp or wet knife. Store covered in refrigerator.