Instructions
Blend the dry cake mix, softened butter, and 1 egg in a mixing bowl until well combined. Press the mixture into an ungreased 9 x 13 pan, creating an even layer. In another mixing bowl, beat the cream cheese until smooth and creamy.
Gradually blend in the powdered sugar, ensuring there are no lumps. Stir in the grated lemon peel and juice until smooth and well incorporated. Set aside 1/2 cup of this cream cheese mixture and refrigerate it for later use.
In a separate bowl, beat the remaining 2 eggs and then add the vanilla. Gradually incorporate this egg mixture into the remaining cream cheese mixture, beating until well blended. Spread the cream cheese mixture evenly over the cake mixture in the pan.
Preheat your oven to 350°F (175°C) and bake the bars for approximately 25 to 30 minutes or until set. Once baked, remove the pan from the oven and allow the bars to cool completely. The reserved cream cheese mixture is removed from the refrigerator and spread over the cooled bars.
Refrigerate the bars until firm, ensuring they are well chilled. Finally, cut the bars into squares and serve. Enjoy the delightful combination of tangy lemon and creamy cream cheese!
