Lemon Chess Gooey Butter Cake

Lemon Chess Gooey Butter Cake
from the Cake Doctor book

Crust
1 package yellow cake mix
1/2 stick melted butter
1 large egg

Filling
2 large lemons - for about 2 Tsps of zest and 6 Tbsp of juice
1 8 oz. package cream cheese - room temperature
2 large eggs
1/2 stick melted butter
2 Tbsp cornmeal - white or yellow
3 3/4 cups powdered sugar

Heat oven to 350. Use un-greased 13 X 9 pan. In a large bowl, place ingredients for crust and mix on low for 2 minutes. Batter should come together in a ball. Pat batter evenly on bottom of pan and set aside. Place cream cheese in same mixing bowl (no need to clean bowl or beaters) and beat until fluffy, about 30 seconds. Stop machine, add lemon juice and zest, eggs, melted butter, and cornmeal, then beat 1 minute. Add powdered sugar and beat medium until sugar is incorporated, about 1 more minute. Pour on crust. Bake 45-47 minutes until cake is well browned, but center is still jiggley when you shake the pan. Cool 30 minutes then eat. Enjoy.