Reader Interactions

Comments

  1. Unknown says

    July 1, 2016 at 7:36 pm

    Hi Brandie! I LOVE your blog! I have made several recipes from it and get rave reviews everywhere I take one of your dishes (especially the Crock-pot Buffalo Chicken Pasta & the Coconut Cream Poke Cake!) and this was no exception! I first made it with lemon and it was fabulous! Then my husband asked if I could do the same thing with apple; it was just as good! Now I've made these with just about every kind of pie filling I can find an they always turn out perfect!
    The only thing I do different is I make it in an 8×8 pan so it is thicker.

  2. Anonymous says

    July 2, 2016 at 6:19 pm

    Brandi! These are the only lemon bars I have gotten to turn out so nicely, thank you for the recipe. My hubby loves lemon bars and I felt like a failure before I found your recipe lol. All of your recipes are my "secret" recipes…I hope no one that I know finds them HAHA! love you!

  3. Anonymous says

    September 3, 2016 at 5:15 pm

    This recipe turned out great. It came together in a snap & clean up was minimal. Greatest of all…….it tastes great:)

  4. Terri says

    January 30, 2017 at 3:52 pm

    No canned lemon pie filling here. Could I use the lemon pudding mix in the box….cook it and let it cool before using in this recipe?

  5. Haley W. says

    February 26, 2017 at 12:22 pm

    I have some leftover lemon pie filling that I made for lemon meringue, I’m gonna use this recipe for the leftovers. Thanks! 🙂

  6. Maria Harden says

    June 2, 2017 at 6:39 pm


    Not sure if it is because I live in Canada, or what, but I cannot find cans of lemon pie filling anywhere. I can, however, find the packages of lemon pie filling that you cook. Would this work just as well, do you think?

    • Cathy says

      June 4, 2018 at 1:55 pm

      I live in Canada also and cannot find canned so I tried the Shirriff pie filling that you cook first and turned out fine. I baked the cake mix first for about 15 min. while doing the lemon and I let the lemon cool for about 10 min. before pouring over cake mix then back in the oven for about 15- 20 min.

  7. Rita Zepper says

    June 10, 2017 at 7:46 am

    You could use lemon cake mix….also, any canned pie filling works….I’ve made several of these and they turn out yummy.

  8. Jess says

    July 27, 2017 at 11:54 am


    Never seen nonstick spray with flour in it. Might just be that I haven’t bought nonstick spray in years or could just be that it is not a Canadian thing? Sounds good though.

  9. Cathy says

    February 24, 2018 at 5:15 pm

    Love this recipe. It’s in the oven right now. I am also avid calorie counter. I noticed you had calculated 500 calories for 1/12th of recipe. How come my calorie count is 275? Were you calculating in the nonstick baking spray? I used 0 calorie Pam for greasing. If it comes out, I’ve cut the calories, right? Let me know if you can, if your calculation was just a courtesy estimate or if I missed something.. (For my calculations, I used the figures on the ingredients themselves.) Thanks again for the inspiration!

    • Brandie @ The Country Cook says

      February 25, 2018 at 10:35 am

      Hey Cathy! The recipe card system I used put that in as a default. Weird. I definitely encourage anyone who counts calories and nutrition facts to use their own trusted calculators (which you did) 🙂 Thanks for letting me know!

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