 | | Directions | | Preheat oven to 350ºF.
Grease bottom and lower sides of 9 x 13 baking dish with cooking oil or spray with cooking spray.
Using a large bowl, begin making crumb crust and topping by combining cake mix, butter and egg. Mix all ingredients thoroughly until the crumb mixture becomes granular in texture.
Crush crackers finely with food processor or place crackers in a plastic bag and crush with rolling pin. Add cracker crumbs into crumb mixture.
Remove 2 cups of this mixture and reserve for crumb topping.
Spread crumb crust mixture over bottom of baking dish.
Place baking dish with crust in oven and bake for 15 to 20 minutes until crust is golden brown.
Zest 1 lemon.
Using a small mixing bowl, add egg yolks, milk, fresh lemon juice, and zest of lemon. Mix together well with whisk or electric beater.
Pour lemon mixture over baked crust and sprinkle the reserved 2 cups of crumb topping over mixture.
Place baking dish in oven and bake for 20 to 25 minutes until crumb topping is golden brown.
Remove from oven and allow bars to cool for 1 to 2 hours. Slice into square pieces, cover bars with foil or plastic wrap and refrigerate. |
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9 x 13 inch baking dish
Servings: 24
Serving Size: 1 piece
|  | | Ingredients | | - | | 18 1/4 ounces package of lemon or yellow cake mix |
| - | | 1/2 cup cold butter |
| - | | 1 large egg |
| - | | 2 cups saltines, crushed (about 80 squares) |
| - | | 3 egg yolks |
| - | | 14 ounces sweetened condensed milk (1 can) |
| - | | 1/2 cup juice of 2 lemons |
| - | | zest of 1 lemon |
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