Preparation

• Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper that has a slight overhang on 2 sides, then lightly spray with nonstick spray.
• With an electric mixer, cream the butter until smooth and fluffy. Beat in the cake mix, egg, and lemon zest until combined and a thick dough forms.
• Press ⅔ of the dough in the bottom of the prepared pan.
• Spread the lemon curd evenly on top of the dough, leaving a ¼ inch border around the edges bare.
• Sprinkle the white chocolate chips over the lemon curd, then drizzle the sweetened condensed milk over the top of the chocolate (leave a little border bare, without sweetened condensed milk).
• Break up the remaining dough into ½ to 1 inches pieces and sprinkle it over the top of the bars (leave some of the sweetened condensed milk exposed so you have a cobbled look once baked.) Press down on the dough pieces lightly to seal.
• Bake for about 29 to 32 minutes, until slightly browned.
• Cool completely, then make sure to chill in the fridge for a few hours before cutting into 16 small bars.