1/3 cup butter, melted
1 tablespoon plus 1 teaspoon of finely shredded lemon peel
3 tablespoons lemon juice
1 pkg. white cake mix
1 cup chopped nuts
1 8oz. pkg cream cheese, softened
3 cups sifted powdered sugar
2 eggs
Grease a 9X13 baking pan. For crust, stir together first 4 ingredients. Stir in dry cake mix and nuts. Press into the bottom of pan. Stir in dry cake mix and nuts. Press into the bottom of pan. Bake at 350 degrees for about 15 minutes or until lightly browned.
For topping, beat cream cheese until light and fluffy. Gradually beat in the powdered sugar until smooth. Add eggs, one at a time, beating just until combined. Pour over the hot crust. Bake 15 to 20 minutes until top is golden and set. Cool, then sprinkle with powdered sugar. Cut into 24 bars.
“Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and its clear, smooth surface aquiver from the rising bitter essence.”~Rainer Maria Rilke (1875-1926)
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