Warning: This recipe is semi-homemade! If you are a strictly "scratch" baker stop reading now! : )
I have a secret to share...I rarely bake from scratch! Actually, I rarely bake at all unless it is around the holidays, but recently something has gotten into me and I want to bake. The other day I was craving lemon, so I grabbed this in passing while I was at the market. This recipe starts with a box of Krusteaz Lemon Bars Supreme Mix, with the variation of the recipe right on the back of the box. Since they are getting rave reviews from my family tonight I figured I would share the recipe here with you.
1 box Krusteaz Lemon Bars Supreme Mix
1 pouch complete crust
8 oz (1 cup) cream cheese, softened
1/2 tsp vanilla
1 pouch lemon filling mix
1/3 cup water
Preheat oven to 350 degrees F. Lightly grease 8x8x2 inch pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 minutes (crust will be pale). Place cream cheese and sugar in medium bowl. Using an eclectic mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust. In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Pour lemon filling over cream cheese layer. Bake 35-40 minutes or until center does not juggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator. Makes 16 bars.