Easy Lemon Bars (II) - Recipe Remake for Cake Mix Version

This is an easy recipe using mostly store-bought items. I recommend using lemon cake mix for this recipe. I didn't have it on hand so I'm using white cake mix instead. I'm adding fresh lemon juice and zest to make up for the lemon flavor in the crust. The extra liquid in the recipe (lemon juice) will require more flour to bring the texture to the right consistency of cookie dough. If you use a lemon cake mix, omit the fresh lemon juice and zest. I am also using the homemade lemon curd that I made a day ahead. I've listed the lemon curd recipe here if you want to make a homemade one instead of a store-bought one. Ingredients: for 2 cups of Lemon curd 6 large egg yolks pinch of salt 1 cup freshly squeezed lemon (about 5-6 lemons) 2 tbsp lemon zest 3/4 to 1 cup sugar, more or less as wanted 2 tbsp. cornstarch 4 lb. unsalted butter softened Mix everything in a pot, heat the mixture over medium heat until comes to a boil, and stirring constantly. Then remove it from the heat and stir in the butter until melted. Transfer it to a bowl and cover it with plastic wrap touching the surface. Let cool in the fridge overnight. Ingredients: Crust 1 box lemon cake mix or yellow/white cake mix ( Note: I don't have lemon cake mix on hand so I'm using white cake mix instead.) 1 egg (If using white/yellow cake mix use only egg yolk) 1/2 cup melted butter or vegetable oil Additional ingredients that may need if using yellow or white cake mix: (Omit if using lemon cake mix) 1 fresh lemon, reserve zest, and juice (2-3 tbsp juice) 6-8 tbsp all-purpose flour Lemon Filling: 1/4 cup sugar 2 eggs 2 cups lemon pie filling or lemon curd 1/2 cup all-purpose flour a pinch of salt Powdered sugar for garnishing, optional Method: 1. Mix all of the crust ingredients together until resembling coarse crumb or cookie dough-like. Note: If using yellow or white cake mix, add only egg yolk, lemon juice, and zest and mix until incorporated. 2. Add the crust mixture into a greased 9" x 9" baking pan, then press down evenly. 3. Bake 350 deg. for 12-15 mins, depending on how thick your crust is. Let cool down while making the filling. 4. Mix sugar and eggs until combined, then add the lemon filling, flour, and salt, and mix until blended. 5 Pour the lemon filling into the prepared crust. (The crust does not have to be completely cool.) 6. Bake 350 deg. for 30-40 minutes or until set and lightly brown around the edges. (If you use a dark metal pan, baking time may be shorter than an aluminum pan.) 7. Cool on a wire rack, then let cool completely in the fridge for at least 2 hours or overnight. 8. Cut into squares and sprinkle with powdered sugar when serving.