Gooey Goodness! Lemon Butter Bars, I’m in heaven!

Okay okay, I hear your judgmental stares.  But I ate healthy ALL week long, and now it’s the freakin’ weekend, baby, I’m about to have me some fun!

Now, I am not generally a big fan of  the typical lemon bar, but these are heaven sent!  The crust is absolutely the best! I love the perfect combination of the crust with the ooey gooey insides…mmm…it’s hard to keep typing and not go grab another…hold on….

Okay, I’m back.  Onto the recipe:

{adapted from the amazing Miss Paula Deen}


1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted and a dash of salt
1 large egg


2 large lemons
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
8 tablespoons (1 stick) butter, melted
2 cups confectioners’ sugar, sifted

Place rack in the center of the oven and preheat the oven to 350 degrees F.

Set aside an ungreased 9- by 13-inch pan.

For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside. (But by all means, use ALL the zest and juice you get, even if it’s more than I’ve said here.)

Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.

Cut into squares and share (or don’t…I’m just sayin’).


To check out some of our other faves, click on the photos below for the recipe!!

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MyMommyStyle Meet Camille

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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