Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f (325°f for dark or nonstick pan). in large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. press in bottom of ungreased 13x9-inch pan. in medium bowl, beat cream cheese on medium speed until smooth. gradually beat in powdered sugar on low speed. stir in lemon peel and lemon juice until smooth. reserve 1/2 cup; refrigerate. beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. spread over cake mixture. bake bars 23 to 28 minutes or until set. cool completely, about 1 hour. spread with reserved cream cheese mixture. refrigerate about 3 hours or until firm. for bars, cut into 8 rows by 6 rows. store covered in refrigerator.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.