Lemon Cream Squares
- 1 (18.25 ounces) box lemon cake mix (recommended: Betty Crocker)
- 1 stick butter, softened
- 1 egg
- 16 ounces cream cheese (recommended: Philadelphia) softened
- 1/3 cup sugar
- 1 (3-ounce) box lemon or lime gelatin (recommended: Jell-O)
- 2 eggs
DirectionsWatch how to make this recipe For Lemon Layer: For Top Layer:
For lemon layer:
For top layer:
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.
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.
Recipe courtesy of Sandra Lee, 2007