1 pkg. Betty Crocker super moist lemon cake mix
1/3 c. softened butter
1 egg
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
2 tsp. grated lemon peel
2 tbsp. lemon juice
2 eggs

Heat oven to 350 degrees. Blend dry cake mix, butter and 1 egg. Press into ungreased pan 13 x 9 x 2 inches. Beat cream cheese until smooth. Blend in sugar. Stir in lemon peel and juice. Put 1/2 cup of this mixture in refrigerator.

Beat 2 eggs into remaining cream cheese mixture until well blended. Spread over cake mixture. Bake until set (25 minutes). Cool completely. Spread mixture from refrigerator over top. Refrigerate pan until firm. Cut into 1 x 2 1/2 inch bars. Makes 48.