THE CRUST
1 (15-ounce) box lemon cake mix (OR any other fruit flavor cake mix!)
8 tablespoons (1 stick) butter, melted
1 large egg
THE FILLING
¾ cup crust from above
8 oz pack cream cheese, at room temperature
2 cups confectioners’ sugar
½ teaspoon kosher salt
If you’ve got it: 2 lemons (or any citrus/fruit), zested and juiced
confectioners’ sugar for dusting
Heat the oven to 350°F.
Make the crust: Mix together the cake mix, butter, and egg in a bowl. Measure out ¾ cup and set aside for the filling. Press the rest evenly into the bottom of a greased 8x8 baking dish.
Make the filling: Mix together the reserved ¾ cup crust mixture with the cream cheese, confectioner’s sugar, salt, (and citrus zest/juice) until smooth. Pour on top of the crust and spread evenly.
Bake for 35-40 minutes, until the top has puffed slightly and is golden brown and beginning to crack. Cool completely.
Cut the bars into squares and dust with an even snowfall of confectioners’ sugar. Cover with plastic and refrigerate for up to 1 week or freeze for up to 1 month.
*note, if you want to bake this in a 9x13- reserve ⅓ of the crust for the filling, bake 20-25 minutes, makes 24 squares.