1 lemon cake mix
1/3 c. butter (butter Crisco)
1 egg
2 pkg. (8 oz.) cream cheese
2 eggs
3/4 c. sugar
1 tsp. lemon peel, grated
2 c. sour cream
1/4 c. sugar
1 can (22 oz.) lemon pie filling

Heat oven to 350°F.

Beat cake mix, butter and egg in bowl until crumbly. Press into 13 x 9 inch pan. Beat cheese, 2 eggs, 3/4 cup sugar and lemon peel until smooth. Spread over cake mix. Bake until set, 20 to 25 minutes.

Mix sour cream, 1/4 cup sugar until smooth. Spread over cheese cake. Cool. Spread lemon pie filling over sour cream, cover and refrigerate for 8 hours before serving.