Easy Lemon Crumb Bars

This morning has been awesome. I woke up early, opened my cupboards and went through all of my “to bake” lists from 2010. There were so many recipes, I hardly knew where to start. Since it’s still January and I’m trying not eat too many double chocolate cheesecake pieces, I decided to go with an old favorite of mine.

Lemon Crumb bars are easy, and can be cut nicely into bite sized pieces. Plus, the light lemon taste makes this bar feel like a light snack.

To begin, chop up your butter stick into little pieces.

In a large bowl, place the cake mix, butter, and egg.

Beat the cake mix, butter, and egg until crumbly.

Stir in cracker crumbs, set aside 2 cups for topping.

Press remaining crumb mixture into a 13-inch x 9-inch baking dish, coated with cooking spray.

Bake at 350 degrees for 18-20 minutes or until edges are lightly browned.

In a small bowl, beat the egg yolks, condensed milk, and lemon juice.

Pour over crust, sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until edges are lightly browned.

Cool on a wire rack. Cut into bars. Store in the refrigerator.

Done and done! Easy Peasy.

Lemon Crumb Bars
Makes 2 dozen bars

Ingredients:
1 package (18-1/4 oz) of lemon cake mix
1 stick (1/2 cup) cold unsalted butter
1 egg
2 cups crushed saltines (1 whole package)
3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice

Directions:
1.In a large bowl, beat the cake mix, butter, and egg until crumbly. Stir in cracker crumbs, set aside 2 cups for topping.
2. Press remaining crumb mixture into a 13-inch x 9-inch baking dish, coated with cooking spray. Bake at 350 degrees for 18-20 minutes or until edges are lightly browned.
3. In a small bowl, beat the egg yolks, condensed milk, and lemon juice. Pour over crust, sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until edges are lightly browned.
4. Cool on a wire rack. Cut into bars. Store in the refrigerator.