Easycheesylemonbars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Steps:

• Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
• Reserve 1 cup for topping.
• Lightly Pat remaining mix in greased 13 x 9 pan.
• Bake 15 minutes at 350.
• Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
• Spread over baked layer.
• Sprinkle with reserved crumb mixture. Bake 15 minutes more.
• Cool. Cut into bars.

Steps:

• Bottom:
• Combine cake mix, butter, and egg. Mix with fork until moistened.
• Set aside 1 cup of mix.
• Grease bottom only of 9x13 pan.
• Pat mix into it.
• Top:
• Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
• Beat 3 to 5 minutes.
• Spread over cake mixture.
• Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
• When cool, spread top with remaining frosting.
• Store in refrigerator. Bars cool easier when chilled.

Steps:

• Combine cake mix, butter or margarine, and egg; mix well. Press into 9x13-inch pan. With electric mixer, blend frosting mix, lemon extract, and softened cream cheese. Beat well. Pour over bottom layer. Bake at 350° for 30-40 minutes. Cool. To prepare frosting, combine powdered sugar, butter or margarine, and milk. Beat well; spread or drizzle on bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

Steps:

• In a large bowl, combine the cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden brown., In a small bowl, beat cream cheese until fluffy. Beat in the sugar, extract and remaining egg until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 350°F. Grease and flour 13x9" pan. In large bowl, combine cake mix, butter, and egg at low speed until crumbly. Reserve 3/4 cup mixture, set aside. Press remaining mixture in greased and floured pan.
• 2. In small bowl, combine frosting, cream cheese & egg at low speed until well blended; beat at high speed until smooth. Stir in nuts; spread over base. Sprinkle reserved cake mixture over top.
• 3. Bake for 35 to 45 minutes until edges are light golden brown and center is firm to the touch. Cool completely. Store in refrigerator.