Post by Debbie on Jun 25, 2012 14:29:59 GMT -5
1 package (18-1/4 ounces) lemon cake mix
1/2 cup cold butter, cubed
1 egg
2 cups crushed saltines (about 60 crackers)
3 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
In a large bowl, beat the cake mix, butter and egg until crumbly.
Stir in cracker crumbs; set aside 2 cups for topping.
Press remaining mixture into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 18-20 minutes or until edges are lightly browned.
In a small bowl, beat the egg yolks, milk and lemon juice.
Pour over crust; sprinkle with reserved topping.
Bake 20-25 minutes longer or until edges are lightly browned.
Cool on a wire rack.
Cut into bars.
Store in the refrigerator
1/2 cup cold butter, cubed
1 egg
2 cups crushed saltines (about 60 crackers)
3 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
In a large bowl, beat the cake mix, butter and egg until crumbly.
Stir in cracker crumbs; set aside 2 cups for topping.
Press remaining mixture into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 18-20 minutes or until edges are lightly browned.
In a small bowl, beat the egg yolks, milk and lemon juice.
Pour over crust; sprinkle with reserved topping.
Bake 20-25 minutes longer or until edges are lightly browned.
Cool on a wire rack.
Cut into bars.
Store in the refrigerator