1. Heat oven to 350°. Beat cake mix, butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan,
13 x 9 x 2 inches.
2. Beat cream cheese in medium bowl with electric mixer 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 cream cheese mixture; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake about 25 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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