LEMON CHIFFON CHESS BARS

Lemon Chiffon Chess Bars image

Provided by @MakeItYours

Number Of Ingredients 10

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1 [16.25] oz box white or yellow cake mix
1 cup butter, melted and divided
4 large eggs, divided
1 [8] oz cream cheese, softened
1 [3.4] oz box instant lemon pudding mix
½ cup heavy cream
1 medium lemon, juice and zest
1 tsp pure vanilla extract
2 cups powdered sugar
powdered sugar for dusting

Steps:

Preheat the oven to 350°F and spray a 9 x 13-inch baking pan with cooking spray.
In a medium mixing bowl, beat together the cake mix, ½ melted butter and 1 large egg. Beat until fully moistened. Press evenly into the bottom of the pan.
In the same bowl, whip together the cream cheese, remaining butter. lemon pudding mix, heavy cream, lemon juice, zest and vanilla. Beat until creamy and no lumps remain.
Add the eggs one at a time beating well after each addition.
Lower the speed of the mixer and add the powdered sugar gradually. Whip until smooth and fluffy.
Spread evenly over the crust. Bake for 40-45 minutes. The center should still move when gently shaken.
Cool completely then cut into bars. Dust with powdered sugar.