Lovely Lemon Chess Squares
Try this bright take on an old Southern favorite!
Lovely Lemon Chess Squares
Serves: 12 | Prep Time: 15 min | Cook Time: 20 min
Ingredients
- 1 package Better Batter Yellow Cake Mix
- 3 large eggs, divided
- 1 tsp lemon extract
- 2 sticks salted butter, melted, divided
- 1 8 ounce bar full fat cream cheese, room temperature
- 3 medium lemons
- 4 cups powdered sugar, plus more for dusting
- Fresh raspberries and basil for garnish
Instructions
Preheat Oven to 350 degrees and set rack into center of oven.
Prepare crust. Combine cake mix, 1 stick of melted butter, one egg, and lemon extract together until mixture forms a crumbly mass - it should still hold together when squeezed between your fingers.
Push the mixture into an ungreased 9x13 baking pan and set aside.
Zest the lemons and squeeze the juice.
Make the filling. Place the cream cheese in the bowl of a stand mixer. Beat on high speed for 1-2 minutes, or until the mixture is fluffy and light. Add eggs, one at a time, beating well between additions, until the mixture is entirely blended. Turn the mixer to low and pour in the second stick of melted butter. Stir the lemon zest and juice into the filling mix, making sure to remove any seeds, then turn the mixer to medium low.
Add the powdered sugar to the filling, gradually, until it is entirely incorporated. Turn off the mixer.
Pour the filling over prepared crust and place in the oven. Bake for 50 minutes. The cake will appear very bubbly and gooey - this is what you want! Do not overbake! Remove the cake from the oven and allow to cool for at least 1 hour.
Dust with confectioner's sugar and cut into squares. Serve.
This recipe was originally published by Shaunah Havey in 201. Updated by Naomi Poe in 2025. Original photo of food by Shaunah Havey.
