1 (18.25-ounce) package plain lemon cake mix
1/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
2 large eggs
1 (8-ounce) package cream cheese, at room temperature
1/3 cup sugar
2 tablespoons fresh lemon juice
Place rack in center of oven and pre-heat to 350 degrees. Set aside un-greased 13x9 inch pan. Place cake mix, oil, and 1 egg in large mixing bowl. Blend with electric mixer on low speed 1 1/2 to 2 minutes. Stop machine and scrape down sides of bowl with rubber spatula. Mixture should be crumbly. Reserve 1 cup for the topping. Transfer remaining crust mixture to pan. Using your fingertips, press mixture evenly over bottom of pan so it reaches all sides. Bake crust until light brown, 13-15 minutes. Remove pan from oven and set aside. Leave oven on.
For filling, place cream cheese in same mixing bowl used to prepare crust and, with same beaters (no need to clean either), blend with electric mixer on low speed until creamy, 30 seconds. Stop machine and add sugar, lemon juice, and remaining egg. Beat on low speed until well combined, 1-2 minutes.
Use rubber spatula to spread filling over baked crust so that it covers the entire surface. Scatter reserved crust mixture over filling. Place pan in oven. Bake until crust is golden brown and filling just starts to set, 14-15 minutes. Remove pan to wire rack to cool 30 minutes. Cut cake into 24 bars. Remove bars from pan with metal spatula and serve.
When life gives you lemons, make lemonade . . . I mean Lemon Cheese Bars! This was the easiest recipe so far and I am thankful for that since I am still trying to write my final paper for my class (which I was hoping to have finished today; so much for that). These are very tasty, which makes how easy they are to make even better! Although I baked it the second time for 15 minutes and I'm not sure that was long enough. The topping wasn't very golden brown in color. Oh well, still tastes good. Get excited, coworkers, because these are coming to work tomorrow!
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