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.
High Altitude (3500 to 6500 feet): Decrease butter to 1/4 cup.
1 Bar: Calories 85 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 20mg Sodium 95mg Carbohydrate 11g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 2%.
Betty's Tip: How many lemons do you need for this recipe? One lemon will be fine. One lemon yields 1 1/2 to 3 teaspoons of grated peel and 2 to 3 tablespoons of juice.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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