#2595 - Lemon Crumb Bars

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1/2 cup softened butter
1 egg + 3 egg yolks
2 cups crushed saltine crackers (crushed finely)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/2 cup lemon juice

In a mixer add cake mix, softened butter and 1 egg--beat until it makes crumbs. Remove bowl from mixer--add crushed saltine cracker--stir with a wooden spoon. Reserve 2 cups of the crumb mixture. Press the rest of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake crust at 350 degrees for 15-20 minutes or until lightly browned. In a mixer add egg yolks, condensed milk and lemon juice--beat until mixed. Spread the egg yolk mixture over the hot crust. Sprinkle the reserved 2 cups of crumb mixture over the top. Bake at 350 degrees for 25 minutes or until set. Cool completely. Refrigerate until cold. Cut into bars or squares.