Recipes : Lemon Cream Squares : Food Network

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Lemon Cream Squares
Recipe courtesy Sandra Lee, 2007

Directions
For Lemon Layer:

Ingredients
1 (18.25 ounces) box lemon cake mix (recommended:
Betty Crocker)
1 stick butter, softened
1 egg

Directions
For Top Layer:

Ingredients
16 ounces cream cheese (recommended: Philadelphia)
softened
1/3 cup sugar
1 (3-ounce) box lemon or lime gelatin (recommended: Jell-O)
2 eggs

Directions
Set up grill for indirect cooking over medium heat.
(No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and
set aside.

For lemon layer:
In a large mixing bowl, beat with an electric mixer on low speed the cake mix,

butter, and egg until well combined and smooth. Press cake mixture evenly into
prepared pan; set aside.

For top layer:
In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on
medium speed until creamy. Add eggs and beat until smooth.

Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan
for stability and insulation. Place on hot grill away from heat. Cover and bake 40
to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool
completely before cutting into squares.

Indoor:
Preheat oven to 350 degrees F.

Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake
layers as directed above. Bake for 40 to 45 minutes or until cake barely start to
pull away from sides. Cool completely before cutting into squares.