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Lemon Cheese Bars

(26 Votes)
Updated May 17, 2018
Lemon Cheese Bars
SERVES
24
COOK TIME
30 Min

Do you know what sunshine tastes like? Take a bite out of one of these Lemon Cheese Bars and you'll see what we're talking about. These creamy lemon bars have all the lemony flavor you need!

What You'll Need

  • 1 (15.25-ounce) package yellow cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon fresh lemon juice

What to Do

  1. Preheat oven to 350 degrees F.
     
  2. In a medium bowl, combine cake mix, 1 egg, and the oil; mix until crumbly. Reserve 1 cup mixture.
     
  3. Lightly pat remaining mixture into an ungreased 9- x 13-inch baking pan. Bake 15 minutes; cool slightly.
     
  4. Meanwhile, in another medium bowl, beat together the remaining egg, the cream cheese, sugar, and lemon juice until light and smooth. Spread over cooled baked layer.
     
  5. Sprinkle with reserved crumb mixture and bake 15 more minutes, or until light golden. Cool then cut into bars. Refrigerate leftovers. 
     

Notes

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 153
  • Calories from Fat 79
  • Total Fat 8.7g 13 %
  • Saturated Fat 2.7g 13 %
  • Trans Fat 0.0g 0 %
  • Protein 1.9g 4 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 26mg 9 %
  • Sodium 154mg 6 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 11g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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what if you cant get cake mix with the pudding

Hi there! We've corrected this recipe to reflect that you do not need to use a cake mix with pudding. Enjoy!

I have been making these for years. Have also tried other flavors of cake mix like strawberry. Yummy! Always a hit at church.

Does the one cup of mixture goes to the bottom of the pan to bake for 15 minutes?

Hi there! No, you'll reserve the 1 cup of mixture for the topping (step 5). Enjoy!

This sound delicious and scrumptious 3 Cant wait to make these this week ahead Thanks For Sharing This Recipe !!!

Just a little hint for bar cookies. I use a pizza cutter and get a much cleaner cut than using a knife.

For a more "lemony" flavor, try using a lemon cake mix instead of yellow.

do these need to stay refrigerated? Can they be frozen until needed?

Yes, they do need to stay refrigerated (we've added it to the recipe!). You can freeze them until you're ready to eat them. :) Enjoy!

This recipe is awesome! I have made it for Church Potluck, and it gets devoured right away! lol Just don't cook the first layer for more than 15 minutes---and don't "overdo" it on the amount of oil you use, or it won't be "crumbly". I find it easiest to cut into bars when it's been in Fridge for awhile---also it tastes best when it's served a bit cold. I love it---I'm making it again tonite for Church Potluck tomorrow---Try it. It's easy to make and delicious!

Sorry, dont quite get what yellow cake mix with pudding means. Please help.

On the box of cake mix it will say contains pudding. Pillsbury and Betty Crocker do.

I thought they needed more lemon, but everyone else liked them the way they were. They taste better after they have cooled.

They aren't really "lemony"-tasting, but that's fine with me...and everyone else liked it, when I made it too! I totally agree that it tastes best when it's a little cold---and much easier to cut into bars when cold from Fridge.

going to try this, sounds really good

The crust will have a better flavor if you use the same amount of melted butter in place of the vegetable oil.

Couldn't eat them. 30 minutes total cooking time on the bottom crust overcooked it.

Maybe your oven is too hot (temp setting is off?? If you cook it exactly 15 minutes---no more---and then make sure it's COMPLETELY cooled before putting it back in oven for last 15 minutes, you shouldn't have a problem. :)

Very Easy to Make. Does need more lemon juice. Family like it.

love lemon and all your recipes

I used the juice of 2 lemons and 2 tsp. lemon zest to make them tangier. My whole family approved!

If the filling is too thick, add a few drops of water to thin out...also I added the a little zest from the lemon before juicing it...made the flavor much more exciting and tangy!

To: Mary Paris 8137582; "Betty Crocker" SUPER MOIST has pudding in the mix. In fact, ALL "Betty Crocker" mixes have pudding! **************************************************************************************************************** I'm writing concerning the "Lemon Cheese Bars". What do I add to the lemon juice mixture, if it's too thick to spread on the cooled baked layer? Maybe another drop of lemon juice?

Mine was really thick, too. I just clumped it on top, spread it around as best I could with my fingers and it worked out beautifully.

I made sure that the cream cheese had set out and was really soft. Didn't have any trouble spreading it. I only used 2 teaspoon of lemon juice. Next time will use a little more.

My cream cheese layer was perfect---not too thick at all. ?? Very thin, actually, and I used only the one tsp. of lemon juice. Was your cream cheeses soft enough before beating?? Be sure it's REALLY soft before you beat it..... Maybe you didn't beat it long enough?? (You DID use an electric mixer, right??)

Is there such a thing aqs yellow cake mix with pudding? thank you. mp.

I think all cake mixes today have pudding. If not, just dump a box in with the other ingredients ( I would use lemon if I had it). It is really hard to mess up a cake mix-take it from me-I'm old!

I think all cake mixes today have pudding. If not, just dump a box in with the other ingredients ( I would use lemon if I had it). It is really hard to mess up a cake mix-take it from me-I'm old!

Pillsbury Moist Supreme. The writing is so small on the top front can't hardly see it, but it does say 1 cup of pudding in the mix.

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