Lemon cake with curd cream

Ingredients:

Lemon layer

• 500 gr. lemon cake mix
• 110 g softened butter
• 1 egg

Curd layer

• 450 g cream cheese, softened
• 1/3 cup sugar
• 85g pack of lemon or lime jelly mix
• 2 eggs

Preparation:

1. Light the grill, using indirect heat for baking (no heat source directly under the baked goods will ensure proper baking). Spray a 9x13-inch foil pan with cooking spray.
2. Lemon layerIn a large bowl, beat the lemon cake mix, butter, and egg with an electric mixer on low speed until smooth. Pour the batter into the prepared pan and press into place.
3. Curd layerIn a medium bowl, beat the cream cheese, sugar, and lemon jello dry mix with a mixer on medium speed until creamy. Add the eggs and beat until smooth.
4. Spread the cream cheese mixture evenly over the dough. Place the foil-lined pan inside another foil-lined pan to ensure stability and insulation. Place on a preheated grill, away from heat. Cover and bake for 40-50 minutes. Rotate the pan halfway through baking. Remove from the grill and cool completely before cutting into squares.
5. If you bake in the ovenPreheat oven to 350°F (175°C). Lightly spray a 9 x 13-inch (22 x 32 cm) baking pan with cooking spray. Layer the pie as directed above. Bake for 40-45 minutes, or until the pie begins to pull away from the sides of the pan. Cool completely before cutting into squares.