Lemon Chess Bars

Stack of lemon gooey butter cake bars with cakey crust and gooey cream cheese, lemon and butter topping.

Lemon chess bars have a cakey crust topped with a gooey cream cheese and butter filling. They are easy to make and taste phenomenal. Make a batch to see for yourself.

Prep Time15

Cook Time45

Total Time1

Servings: Servings

Author: Carlee

Ingredients

Crust

1 15.25 oz box lemon cake mix
1 large egg
½ cup butter melted

Filling

8 oz. cream cheese softened
½ cup butter soft or melted
3 large eggs
¼ cup lemon juice
3 cups powdered sugar plus more for dusting

US Customary - Metric

Instructions

Preheat oven to 350°F and grease a 9x13-inch pan.
In a medium bowl, stir together 1 15.25 oz box lemon cake mix, 1 large egg and melted ½ cup butter. Press mixture into the bottom of the greased pan to form a crust.
In the same bowl, beat 8 oz. cream cheese until it is smooth and creamy. Add ½ cup butter and mix to combine.
Mix in 3 large eggs, one at a time until they are incorporated. Then stir in ¼ cup lemon juice and 3 cups powdered sugar.
Pour cream cheese mixture over the crust.
Bake for 40-45 minutes. The edges should be golden brown and set, but the center should still have a little bit of jiggle when you gently shake the pan.
Allow to cool at room temperature for at least an hour. Then serve or move to the refrigerator to chill until you are ready to serve.
Dust with powdered sugar if desired and store any leftovers in the refrigerator.

Notes

These chess bars should be covered and stored in the refrigerator. If you don't think you can eat the whole pan in a few days, you can freeze extra pieces for up to 3 months. Just put them in an airtight container or freezer bags and you will have an easy treat later. A few seconds in the microwave will have them back to ooey gooey in no time.

Nutrition

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