My coworker brought lemon squares to work twice, a week apart, recently.
The first time they were very pretty and tasted spectacular, the second
time they weren't good-she said she overbaked them. Recipe
coincidentally also called Betty Crocker :-)

1 box Betty Crocker Super Moist lemon or yellow cake mix.

1/3 cup butter softened.

3 eggs.

1 pkg of 8oz cream cheese, softened.

1 cup powdered sugar.

2 tsp grated fresh lemon peel.

2 Tbsp fresh lemon juice.

Beat dry cake mix, butter, and one egg on low speed till crumbly. Press
in bottom of 13x9 inch pan.

In bowl beat cream cheese till smooth. Gradually beat in powdered sugar.
Stir in lemon peel and lemon juice until smooth. Reserve and refrigerate
1/2 cup of this mixture. Now continue with your bowl and beat in
remaining two eggs. Spread over the pressed crumb mixture in the 13x9
pan.

Bake at 350degree F (325 degree for dark or nonstick pans) 23-28 minutes
until set. Cool completely ~1 hour. Spread with reserved cream cheese
mixture. Refrigerate about 3hrs until firm. Cut into 8 rows by 6 rows.
Store covered in refrigerator.

One lemon will supply the amount of peel and juice you need. Garnish
pieces with a curl of lemon peel if desired.

I also read somewhere that grinding lemon drops into powder and
substituting in for some of the powdered sugar will help increase the
"true lemon" taste.