Cream Cheese Lemon Zest Bars

Today is May 1st … what happened to April?  Time is just flying by!  It must be true that time flies when you’re having fun!

I made these lemon bars for the first time a few weeks ago for a family gathering.  Timing was perfect … I wanted to try these bars and share them.  I am happy that I made them and even happier that I shared them … so I wasn’t tempted to eat half the pan 😉

This is one of those things that is great to make and take … it transports so easily … bake it in a 9″ by 13″ pan … cut it, cover it and go!

Zesty Cream Cheese Lemon Bars

The original recipe was from Erica of Favorite Family Recipes who shared it at Skip To My Lou … that’s where I found it.  I did make a few teeny weenie additions 🙂

CREAM CHEESE LEMON ZEST BARS

  • 1 box lemon cake mix (I used Duncan Hines)
  • 1/3 cup canola oil
  • 1 egg
  • 8 ounce package cream cheese, softened (I used Neuchâtel 1/3 less fat)
  • 2 tablespoons lemon juice (I used a Meyer lemon)
  • 1 tablespoon lemon zest
  • 1 egg
  • 1 cup sugar
  1. Make the crust – Combine cake mix, oil and 1 egg until crumbly.  Reserve 1 cup of crumble mixture and set aside.  Spread remainder of crumbs in a 9″ x 13″ pan and pat down to form a crust.  Bake at 350°F for about 10 minutes or until crust is lightly golden brown.
  2. Make the filling – Place cream cheese, juice, zest, 1 egg and sugar in a bowl, whip until fluffy and light.  Spread over baked crumb crust and crumble the reserved cup of crumbs over the top.  Return to oven and bake at 350°F for 25 minutes.  Cool, cut into bars.

Cream Cheese Lemon Zest Bars

I ♥ your comments!

♦  This may be shared at these fun parties!  ♦

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23 thoughts on “Cream Cheese Lemon Zest Bars

  1. Those do look yummy and pretty easy to make. Do they need to be refrigerated (because of cream cheese)?

    Always looking for something not too complicated, easy to transport and of course – good to the taste buds. This looks like a refreshing summer recipe. Thanks for posting.

    Tavette

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      • I’m going to go with what I thought and you confirmed (refrigerate), especially since I’m in hot and humid south Florida. You’re right – doesn’t pay to take chances. And…I’m thinking refrigeration is going to keep the crunch on top crunchy (yumm).

        Thanks for the quick response.
        Tavette

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  2. Um…num! My mouth is watering with the thought of sweet tangy and creamy lemony deliciousness! Unfortunately, I don’t have all the ingredients on hand, and it’s too late to justify a trip to the store just to satisfy this craving. Alas…until tomorrow!

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  3. Oh, Yummy, yummy for my tummy.
    We both love lemon here on this end so by golly, I just may be making a batch of these this weekend.
    thank you
    ColleenB.

    Like

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