Anyhow... Lemon bars!
This time I didn't ask him what I should make to his family's Easter gathering. I just made an executive decision.
Lemon has always seemed like a spring-like Easter-ish type dessert to me.
These bars, from Belle of the Kitchen, are super quick to whip up because they use lemon cake mix for the base and crumble on top. The middle is a cream cheese, sugar and lemon juice concoction.
A funny side story about the cream cheese. I learned, over Easter, that my father-in-law does NOT like cream cheese. My Sister-in-law had made the most amazing fruit pizza that had a strawberry cream cheese spread over a sugar cookie crust. I'm drooling just thinking about it. My Father-in-law wouldn't touch it because he was told it contained cream cheese.
We all decided NOT to tell him what the bars were made of. He ate some and liked it! I wonder what he thought the white stuff in the middle was! Hehehehe!
Another nice thing about these bars is that they are not overly lemony. The sour from the lemon is balanced nicely with the sweet from the filling and crust. If you wanted to amp up the tart lemon flavor, I think adding some lemon zest to the filling would do the trick nicely.
Super Easy Cheater Lemon Bars from Belle of the Kitchen
1 (18.25 oz) package lemon cake mix
1/2 c veg oil
2 (8 oz) packages cream cheese, softened
2/3 c sugar
3 T lemon juice
Preheat oven to 350 F. Pour cake mix into lg bowl. Add egg and oil; mix til well blended. Mixture will be slightly dry. Reserve about 3/4 c for topping, and pat rest into 9x13" pan. Bake 15 min in preheated oven. Set aside to cool. Meanwhile, in a med bowl, beat softened cream cheese with sugar and lemon juice til smooth. Spread evenly over baked crust. Crumble reserved cake mix mixture over top. Bake an additional 15 min in preheated oven, or til filling is set and topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.