These Lemon Gooey Butter Bars are tangy, sweet, buttery, and pure gooey goodness! The crust is easily made with yellow cake mix and topped with a bit of gooey heaven made with fresh lemon juice. I just love using fresh citrus flavors for spring and these are perfect for Mother’s Day Brunch. Beware, these are dangerously addictive…
I caught myself having just a little sliver and just one more little sliver! Whoops…my little slivers just turned into two pieces! Blasted gooey goodness can be so devilish! Whenever I make these glutinous delights, I have to immediately ship them off with my husband to work to avoid a potentially dangerous situation with my skinny jeans. They keep me in check for sure!
I am native to the St. Louis area (where this delightfulness originated) and grew up eating this blissful confection. It is by far, one of my favorite desserts that my grandmother used to make. It was such a welcome change from the frozen Twinkies…LOL! Oh my, that heavy dusting of powdered sugar is just pure bliss with the sweet, buttery flavors going on here. The addition of lemon gives this dessert/coffee cake such a welcome addition of citrus flavor.
Yes, I whole-heartedly recommend eating this delight for breakfast. It is comparable to a buttery coffee cake and the perfect sweet addition to your next brunch. If you want more gooey goodness in your life…you can also try my recipe for Gooey Butter Cookies. Please pass the powdered sugar…I need to get through a major craving!!
More to Love
If you love these Lemon Gooey Butter Bars, be sure to check out some of my other favorite desserts!
- 1 Box Yellow Cake Mix
- 1 Stick of Butter; melted
- 1 Egg
- 1 Tsp. Vanilla
- 1 8 oz. Cream Cheese; softened
- 1/3 C. Fresh Lemon Juice
- Zest of 1 lemon
- 3 Eggs
- 3 C. Confectioner's Sugar
- 4 Tbsp. Butter; melted
- 1/4 C. Confectioner's Sugar
Preheat Oven to 350 Degrees.
Lightly grease a 13X9" baking pan.
Prepare Crust Mixture:
In a large mixing bowl; beat together yellow cake mix, egg, melted butter and vanilla.
Press crust into the bottom of the prepared baking pan.
Prepare the filling:
In a large mixing bowl; beat cream cheese until smooth.
Beat in eggs 1 at a time until mixture is smooth.
Beat in melted butter.
Beat in lemon juice and lemon zest.
Slowly add in confectioner's sugar and beat until smooth.
Pour filling over the top of the crust and spread until coated evenly.
Bake for 40-45 minutes until lightly browned on edges.
Allow to cool and sprinkle top with confectioner's sugar.
Serve room temperature.