This week my hubby made some lemon bars. It was a new take on an old recipe. He normally makes some fruit bars using cake mix and apple butter or pumpkin butter, which are delicious. When we were at Central Market the other day, though, I asked how he thought it would work using lemon curd. He decided it was worth a try, and bought the lemon curd.
As he was putting the recipe together, he decided to add some cream cheese into the mix-which sounded amazing-I absolutely love cheese cake!
The taste-divine! My hubby tasted it while it was still hot out of the oven, and felt like it needed some vanilla ice cream-it was really tart. But after it had cooled, the sweetness and the tartness mixed well together, and it tasted amazing! I really recommend this recipe!
1 box yellow cake mix; set aside one cup
½ cup butter, melted
3 eggs, large
1 -12.25 oz jar of Lemon Curd
2 tbsp milk
½ cup flour
6 tbsp sugar
¼ cup butter, softened
¼ cup cream cheese, softened
Preheat oven to 350° F. Divide cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" × 13" pan. Mix the jar of Lemon with two eggs and milk. Pour this result over the cake mix. Stir half of the reserved cup of cake mix with the 1/4c flour, sugar, softened butter, and poppy seeds. Mix together until crumbly. Stir half of the reserved cup of cake mix with the 1/4 c flour, sugar, softened cream cheese, and poppy seeds Sprinkle each of these over top of the lemon curd. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into "2 squares. Serves 24.