Old-Fashioned Lemon Chess Bars

0 Preheat your oven to 350°F and grease a 9x13-inch pan like it just insulted your casserole. Nonstick spray, butter—whatever floats your boat.
1 In a medium bowl, mix together the lemon cake mix, one egg, and the melted butter until it’s thick, sticky, and slightly rebellious. Press that mixture into the bottom of your prepared pan to make a crust. It’s not delicate—just pack it down like you mean business.
2 No need to dirty another bowl—we’re not made of dish soap. In the same bowl, beat the cream cheese until it’s smooth. Add the softened butter and mix until everything’s cozy and blended.
3 Beat in the eggs, one at a time, because there's no rush. Then stir in the lemon juice, lemon zest, and all that powdered sugar until it’s smooth, silky, and just begging to be poured over the crust. After you dip your finger in for a taste.
4 Pour that luscious lemon layer right over the crust and spread it out evenly. Bake for 40–45 minutes, or until the edges are set and golden but the center still gives a little wiggle when you shake it. It’s not a cheesecake—it’s a vibe. An instant read thermometer will register 160- 170F halfway between the center and the edge.
5 Let it cool at room temperature for at least an hour. Then pop it in the fridge to chill and firm up. Same reason you go to the gym.
6 Just before serving, give it a pretty little dusting of powdered sugar—because life is too short not to be a little extra. Store leftovers in the fridge, if you have any (you probably won’t).