| | Directions | | Preheat oven to 350° - set aside ungreased 13 x 9 pan. Blend cake mix, oil and 1 egg with mixer on low speed about 1 1/2 to 2 min. Remove 1 cup of crumbly mixture for topping. Press rest of mixture in pan evenly so it reaches all sides. Bake till lt. brown, about 13 - 15 min. Remove from oven and set aside. For the filling: blend cream cheese with mixer on low speed until creamy (30 sec.). Add sugar, lemon juice and egg. Beat on low speed for 1 -2 min. Spread filling over baked crust. Scatter reserved crumbly mixture over filling. Bake until crust is golden brown & filling just starts to set - about 15 min. Remove from oven & cool on wire rack. Store covered in refrigerator up to 1 week or freeze them, wrapped in aluminum foil up to 6 months. |
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| Ingredients | | - |  | CRUST |
| - | | 1 package plain lemon cake mix (18.25 ounce pkg) |
| - | | 1/3 cup veg. oil |
| - | | 1 egg |
| - | | Filling |
| - | | 1 package cream cheese, softened (8 ounce pkg) |
| - | | 1/3 cup sugar |
| - | | 1 egg |
| - | | 2 tablespoons fresh lemon juice (1 lemon) |
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