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Lemon Curd & Cream Bars

1/2 cup butter, softened
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
1/2 tsp. lemon extract
1 jar (10 oz.) lemon curd, heated
2 Tbsp. PLANTERS Sliced Almonds, toasted
1 tsp. powdered sugar


Heat oven to 350 degrees F. Beat 1 egg, butter and cake mix in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, beat cream cheese, granulated sugar and extract until blended. Add remaining egg; mix well. Spread over crust. Top with spoonfuls of lemon curd; swirl with knife. Sprinkle with reserved crumb mixture and nuts. Bake 45 min. or until center is almost set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. Sprinkle with powdered sugar just before serving.

Source: www.kraftrecipes.com