1 pkg. lemon cake mix
1/3 c. soft butter
1 egg
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 tbsp. lemon juice
2 eggs

Heat oven to 350. Blend dry cake mix, 1 egg and 1/3 cup butter and press into 9x13 pan. Beat cheese until smooth. Gradually add powdered sugar, stir in lemon juice until smooth. Reserve 1/2 cup for topping in refrigerator.

Beat 2 eggs into remaining cheese mixture and spread over cake mixture. Bake until set (25 minutes). Cool completely. Spread on reserved cream cheese mixture. (I add 1/2 to 3/4 cup Cool Whip.) Refrigerate until firm. Cut into squares.