LEMON BARS--Sharee Snyder

Sharee made a double batch of this years ago for a wedding shower. They were so good they have been in the family cookbook ever since.

Crust:
1 cake mix-lemon or chocolate (if using chocolate eliminate lemon juice. We have never tried chocolate because we love the lemon so much.)
1 egg or egg substitute--I have used EnerG egg replacer, adding a tsp. nutritional yeast to each “egg.”
1/3 cup oil

Mix cake mix, 1 egg and the oil together well. Save out one cup of mixture. Press remaining mixture into 9x13 pan; bake 350° for 15 min.

Middle layer

1 egg or replacement
1 8 oz pkg. cream cheese (I have used Tofutti Better Than Cream Cheese for the vegan version)
1/3 cup sugar
1 tsp. lemon juice

Cream together cream cheese, egg or egg substitute, sugar and lemon juice until smooth and light. Pour over baked crumbs.

Topping: Sprinkle remaining crumb mixture over top and bake at 350° 13 more minutes.