Lemon Cheese Bars Recipe

Since my good friend, Diana, requested some recipes, here is the one for the Lemon Cheese Bars.  You're supposed to keep them refrigerated, but I think they taste best when served at room temperature.  I will get some of the other recipes posted soon, in case you're interested.

Lemon Cheese Bars
from Cheri Holyoak
Yield: 16-24 bars, depending on the size you cut them

Crust and Topping:
1 lemon or yellow cake mix (I use lemon)
1 egg
1/3 C. oil

Mix until crumbly; reserve 1 C.  Pat the remaining mixture into an ungreased 9X13" pan.  Bake at 350 degrees for 12 to 15 minutes.  Keep the oven on when you remove the crust.

Filling:
8 oz. cream cheese, at room temperature
1/3 C. sugar
1 egg
2 T. lemon juice (the original recipe calls for 1 tsp.)

Beat the cream cheese, sugar, egg, and lemon juice in a bowl until light and smooth.  Spread over the baked crust immediately after getting it out of the oven.  Sprinkle the remaining reserved crumb mixture over the top.  Bake for another 12-15 minutes.  Cool.  Cut into bars.  Keep refrigerated.