Inspired by Amanda's post I had quite an urge to create something yummy a few weeks ago. Her Chess Square recipe sounded scrumptious, but my mind immediately went to a couple of jars of this in our cabinet:
Now, this Blessed Girl loves some lemon! So, of course I had to search for a way to use this in those Chess Bars. But the question was where and how much to incorporate into the recipe. After quite the search, and almost deciding to just throw some in and hope for the best, I came across another (much more involved, making the cake from scratch...creating your own curd...etc. recipe). Although I would love to try it someday, tonight just wasn't the night. So...
This is my combination of the two recipes (with a couple of modifications):
Blessed Girl's Lemon Chess Bars
Ingredients:
1 box Butter Yellow Recipe Cake Mix
3 large eggs
1 stick butter (melted)
2 cups powdered sugar
8 oz. cream cheese (softened)
2 1/4 C. lemon curd (or 2-10 oz. jars)
1 1/2 Tbsp. lemon juice
Directions:
1. Preheat oven to 350 degrees and coat 9x13 in. pan with cooking spray.
2. Mix cake mix with stick of melted butter and 1 egg.
3. Press dough into bottom of 9x13 in. pan.
4. Mix 2 cups powdered sugar, 2 eggs, and softened cream cheese in mixer until smooth and creamy.
5. Pour cream cheese over dough in pan.
6. Mix lemon curd with lemon juice, then drop spoonfuls of lemon curd over cream cheese mixture and swirl together with a knife.
6. Bake at 350 degrees for 30-40 minutes until lightly golden brown.
7. Store in refrigerator.
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