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3-Ingredient Lemon Bars

These Easy Lemon Crumble Bars only have 3 ingredients! This summertime dessert recipe only needs cake mix, butter and lemon pie filling!

EASY LEMON CRUMBLE BARS

You never know where a recipe will take you. I love the story of how this particular recipe plopped into my lap. While hanging out on facebook, answering some questions, I got a question from a reader named Toni (hi Toni!). She had a couple of cans of lemon pie filling in her pantry and she wanted some ideas on how to use them up. I suggested a recipe I had on the site here called Lemon Dream Cake. But I also decided to ask folks on facebook if they had any recipe suggestions. Well, someone did! Sandi G. (Hi Sandi!), shared a crazy-easy recipe to use up a can of lemon pie filling.

Easy 3-Ingredient Lemon Crumble Bars, sliced, on parchment paper.

CAKE MIX RECIPE IDEAS

Well folks, that is what this recipe will do. It will surprise you in it’s simplicity and flavor. Don’t try to make it more complicated. It really is only just 3 ingredients. So thank you Toni for asking that question and thank you to Sandi for sharing her recipe with the rest of us. Here it is…don’t blink, you might miss it.

3-Ingredient Lemon Crumble Bars shown stacked with 3 bars on top of each other.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • yellow cake mix
  • salted butter
  • lemon pie filling
yellow cake mix, stick butter, lemon pie filling.

HOW TO MAKE EASY LEMON BARS:

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray. If you’ve followed my blog for a while, y’all know I’m a big fan of Baker’s Joy nonstick spray. It has flour in it. It is so awesome for baking. In a bowl, combine softened butter with dry cake mix.

softened butter and yellow cake mix combined in a bowl with an electric mixer.

Mix until crumbly. Now at this point, you might think to yourself, this stuff is so crumbly, how is it going to pack into the baking dish and make a crust? Well, I thought the same thing. But it all pushes together nicely and bakes up so well. Just make sure you are using real butter for this, I’m not so sure margarine would hold up in this recipe. But if anyone tries it, let me know. Before you go any further, you’ll need to set aside 1/2 cup of this crumbly mixture.

crumble topping shown in a clear bowl with a measuring cup inside.

Take the rest of the crust mixture and press it into a 9×13 baking dish. Spread it out evenly and then just go around and pack it down in there with your hands. Spoon lemon pie filling onto crust. Do your best to spread it out as evenly as possible.

spreading lemon pie filling over cake mix/butter mixture pressed into a 9x13 baking dish

Then take the 1/2 cup of crust mixture that you set aside earlier and sprinkle all over lemon pie filling. This is going to give you a nice little crumble topping.

sprinkled crumble topping over lemon pie filling.

Bake at 350F for about 20-25 minutes. The crumble on top will just start to turn a very light golden brown. Then slice up and serve. This crust slices up very nicely. I like to eat it while it is still a little warm but it was really good nice and cold from being stored in the refrigerator. I bet that would be delicious during the hot summer months.

Easy Lemon Crumble Bars shown fully baked on a piece of parchment paper.

CRAVING MORE RECIPES?

Originally published: February 2013
Updated & Republished: June 2019

Easy 3-Ingredient Lemon Crumble Bars

3-Ingredient Lemon Bars (+Video)

These Easy Lemon Crumble Bars only have 3 ingredients! No one will guess how easy this dessert recipe is to make. Cake mix, butter and lemon pie filling!
4.80 from 77 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients

  • 15.25 ounce box yellow cake mix
  • 1 stick salted butter (1/2 cup) softened to room temperature
  • 22 ounce can lemon pie filling

Instructions

  • Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
  • In a bowl, combine softened butter with dry cake mix. Mix until crumbly.
  • Set aside 1/2 cup of this crumbly mixture for the topping. 
  • Take the rest of the crust mixture and press it into baking dish.
  • Spread it out evenly and then just go around and pack it down in there with your hands.
  • Spoon lemon pie filling evenly onto crust layer.
  • Then take the 1/2 cup of crust mixture that you set aside earlier and sprinkle all over lemon pie filling.
  • Bake at 350F for about 20-25 minutes. The crumble on top will just start to turn a very light golden brown.
  • Allow to cool then slice up and serve.

Video

Notes

  • This crust slices up very nicely. I like to eat it while it is still a little warm but it was really good nice and cold from being stored in the refrigerator.
  • This should be covered and stored in the fridge. I found if I just covered it and left it out that the crust would soften up a bit so put in the refrigerator if not eating it all the same day it’s made.
Course: Dessert
Cuisine: American

Nutrition

Calories: 158kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Sodium: 313mg | Sugar: 18g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




113 Comments

  1. 5 stars
    Made this for the 4th of July and it was delicious and so easy to make.
    Will definitely make again!

      1. Thank you for your reply! I went to the store and bought butter(didn’t want to risk it) I am going to make it for the Fourth of July. I will let you know how it turns out.

  2. 5 stars
    This is so good! I followed one of the reviews and baked crust 5 minutes then added the lemon pie filling and then sprinkled the 1/2 cup of crust over top. Cooled then sprinkled powered sugar…. Easy and refreshing on this very hot Florida day. Thanks for sharing.

  3. 5 stars
    you didn’t say if we needed to purchase the lemon filling in the can or make it our self.

  4. 5 stars
    In order to crisp the crust, I baked it for 5 minutes, then spread the lemon pie filling over the hot crust and then topped with the remaining crumbs. Baked 25 minutes more to get some browning. Delicious!