1 pkg. Betty Crocker super moist lemon cake mix
1/3 c. butter, softened
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 cake mix (dry) butter and 1 egg. Press in an ungreased 13 x 9 x 2 inch pan. Beat cream cheese until smooth. Gradually beat in powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup. Refrigerate.

Beat 2 eggs into remaining cream cheese mixture. Spread over cake mixture. Bake until set, about 25 minutes, cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm. Cut into 2 1/4 x 1 inch bars. Refrigerate any remaining bars. 48 bars.