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Firmly press mixture into bottom of prepared pan. Bake until golden brown, 20 to 25 minutes. For filling: In a large bowl, whisk together granulated sugar, buttermilk, melted butter, eggs, lemon zest and juice, cornmeal, flour, and vanilla until smooth. Pour filling into prepared crust. Bake until set, 30 to 40 minutes.
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Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust.
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Prepare Filling: While the crust is in the oven, make the filling. In a large bowl, whisk together the sugar, flour and baking powder. Add the eggs, lemon juice and lemon zest; whisk until completely combined. Pour the filling over the hot crust. Return to the oven and bake for 25 minutes.
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Preheat oven to 350°F and arrange rack to lowest level. Line a 9x9-inch baking pan with aluminum foil and lightly grease with butter or nonstick spray. In a food processor, combine flour, salt, and butter, and pulse until dough forms pea-sized chunks. Slowly add ice water in 1 tablespoon increments, pulsing until dough comes together.
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1. Pre-heat oven to 350°. 2. Mix cake mix, melted butter, one egg and 2 teaspoons lemon extract until it holds together well. Press in a greased 9x13 baking dish. This is crust. 3. Beat cream cheese and powdered sugar. Add remaining 3 eggs, one at a time, beating well after each egg.
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Preheat oven to 350-degrees. Grease a 9" x 13" baking dish with non-stick spray. Mix one egg, butter, and cake mix in a medium-sized bowl. Press it into the greased baking dish. In a large bowl, mix three eggs, cream cheese, powdered sugar, lemon juice (OR lemon extract) and the lemon zest. Pour over the cake mix.
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In a medium-sized bowl, mix the cake mix, melted butter, and 1 egg. Press into the bottom of a greased 9" x 13" pan. In another medium-sized bowl, mix 2 eggs, cream cheese, and powdered sugar. Pour over the cake mix. Bake for 45 to 50 minutes, or until the top is golden brown. Cool before cutting the squares.
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Preheat the oven to 350° F (180° C) and line an 8x8 (20cm) pan with parchment. Make the cake layer: in a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, with an electric mixer, cream together the butter and sugar at medium speed until fluffy. Add the vanilla, lemon juice, and egg, and mix until they are fully.
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Crust: Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray or line with parchment paper. Using a large bowl, beat until combined the cake mix, melted butter, and egg. Press evenly into the baking dish. Using a large bowl, beat the cream cheese and powdered sugar until combined and smooth.
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Preheat oven to 350°F and grease a 9×13-inch pan. In a medium bowl, stir together cake mix, one egg and one stick of melted butter. Press mixture into the bottom of the greased pan to form a crust. 15.25 oz. lemon cake mix, 1 large egg, ½ cup butter. In the same bowl, beat cream cheese until it is smooth and creamy.
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Ingredients Yield: About 36 Bars. 1 pkg. (18 oz.) yellow cake mix; 1 egg; 1/2 cup butter or margarine, melted; 1 pkg. (8 oz.) cream cheese, room temperature
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Preheat the oven to 350 degrees. Butter a 9×13 rectangular pan and set aside. Whisk together the flour, cream of tartar, baking soda, and salt. With an electric mixer, combine the butter and sugar until light and fluffy. Scrape down the bowl and add the egg and milk. Beat until well combined.
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Chocolate Chess Bars: Use a chocolate devil's food cake mix or fudge cake mix for the cake layer and add 1 tablespoon of unsweetened cocoa to the cream cheese mixture along with the vanilla, if using. Lemon Chess Squares: Add the juice and zest of one lemon to the cream cheese mixture and omit the vanilla. Key Lime Chess Squares: Add 4 tablespoons of key lime juice to the cream cheese mixture.
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Preheat oven to 350 degrees. Place the yellow cake mix and melted butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed just until combined. Add the egg with the mixer on low for 1-2 minutes. Lightly pat the dough evenly on the bottom of a 9 by 13-inch lightly greased baking pan.
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Cool crust to room temperature. Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust. Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.
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Grab the recipe: http://www.backtomysouthernroots.com/lemon-chess-squaresLearn how to master baking luscious lemon chess squares. The dessert features a crun.
