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1 (12-ounce) jar lemon curd, room temperature

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, melted butter, lemon zest, and 1 of the eggs in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until well blended. Press into prepared pan. Bake for 15 minutes. Remove from oven (leave oven on).

While the crust bakes, place the softened cream cheese and sugar in same large bowl (no need to clean). Blend with an electric mixer set on medium speed until light and fluffy. Add the lemon juice and flour; beat until smooth, scraping down sides with rubber spatula. Beat in remaining eggs, one at a time, until blended. Spread cream cheese mixture evenly over crust. Distribute the lemon curd in spoonfuls evenly over the cream cheese layer. Swirl the lemon curd and cream cheese batter with tip of a knife.

Bake bars in middle of oven for 23–26 minutes or until topping is just barely set when the pan is jiggled (do not overbake). Transfer to a wire rack and cool completely. Chill in refrigerator for at least 3 hours or until firm. Cut into bars or squares.

MAKES 24 LARGE OR 36 SMALL BARS.

LEMON LAYERED BARS

Smooth and cool with the flavor of lemon, these layered citrus bars are home-run hot weather fare.

12 tablespoons (1½ stick) butter, softened and divided

4 (1-ounce) squares white chocolate, divided use

1½ tablespoons pasteurized egg product (e.g., Egg Beaters)

1 cup quick-cooking oats, uncooked

1½ cups sweetened flake coconut

½ cup finely chopped almonds

1 teaspoon vanilla extract

2 ½ cups powdered sugar, divided use

2 teaspoons grated lemon zest

2 ½ tablespoons lemon juice

Lightly spray a 9 x 9 x 2-inch pan with nonstick cooking spray; set aside.

Melt 8 tablespoons (1 stick) of the butter with 2 squares of the white chocolate in a saucepan, stirring until smooth. Remove from heat and stir in the egg product, oats, coconut, almonds, vanilla, and ½ cup of the powdered sugar. With a large square of wax paper, press mixture into prepared pan. Chill for 1 hour.

Blend the remaining powdered sugar with the lemon zest, lemon juice, and 3 tablespoons of the remaining softened butter in a medium bowl, mixing until it has an icing-like consistency. Spread lemon mixture over the oat mixture in the pan. Chill for 30 minutes.

Melt the remaining butter with the remaining white chocolate in a small saucepan. Spread over the top of the bars. Chill for 1 hour to set chocolate. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 16 SQUARES.

LEMON MACAROON BARS

A memorable dessert is something to be proud of, whether hosting a fancy dinner party or just throwing something together for the family some weeknight or weekend. No matter what the occasion, this is an easy option that will make any home baker beam and blush from all of the kudos.

1 (18.25-ounce) package lemon cake mix

1/3 cup butter, softened

2 large eggs

1 (14-ounce) can sweetened condensed milk

2 tablespoons lemon juice

1 tablespoon grated lemon zest

2 2/3 cups (7-ounce bag) flaked sweetened coconut, divided

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, softened butter, and 1 of the eggs in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture in bottom of prepared pan.

Whisk the condensed milk, remaining egg, lemon juice and lemon zest in a medium bowl until well blended. Stir in 1 1/3 cups coconut; spread mixture evenly over base. Sprinkle with remaining coconut; lightly press into condensed milk layer.

Bake for 28–30 minutes or until center is almost set. Center will firm when cool. Transfer to wire rack and cool completely. Cut into bars.

MAKES