Last week when I did the CBOM feature, I wrote that I like to try and post a wide variety of recipes from each cookbook I choose. Last week it was a side dish with the Hoppin’ John Salad and this week is a dessert.
These lemon bars were simple, fast and consumed by 8 people in about 2.5 seconds. If that doesn’t sell you I don’t know what will!
I am giving away a copy of the Sandra Lee Semi-Homemade Grilling Cookbook to one of you lucky readers!
You have THREE ways to enter:
1. Leave a comment on this post telling me what your favorite summertime food is. I love burgers right off the grill, ice cream and popsicles, all the fresh summertime fruits and veggies, and a big ole glass of lemonade!
2. Become a follower of this blog and come back to this post and leave a comment letting me know. And if you are already a follower just leave a comment letting me know that too.
3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter. Then come back here and leave a new comment letting me know.
This give-away closes Tuesday, June 1, 2010 at 11 pm CST. Winner will be chosen at random announced sometime Wednesday, June 2, 2010.
This giveaway is sponsored by Heather of Kitchen Concoctions. This giveaway and looking at these bright lemon bars are already making my day better!
Lemon Cream Squares
Prep Time: 20 minutes Cook Time: 45 minutes Serves: 15 squares
1 (18.25 ounces) box lemon cake mix
1 stick butter, softened
For Top Layer:
16 ounces cream cheese, softened
1/3 cup sugar
1 (3-ounce) box lemon gelatin
Preheat oven to 350 degrees. Spray 9 by 13-inch pan with cooking spray and set aside.
For crust 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 gelatin on medium speed until creamy. Add eggs and beat until smooth.
Spread cream cheese mixture over cake layer. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares. Store leftovers in refrigerator,
adapted from Sandra Lee Semi-Homemade Grilling