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
These Easy Lemon Crumble Bars are a perfect, fast, lemony dessert! Now, I will say, if you are expecting these to be like a traditional lemon bar – they are not. These are softer and don’t have a hard solid base like a traditional lemon bar since these are just made with a cake mix. They will give you that lemon bar flavor though!
Saw this recipe on Pinterest and knew I had to try it. Thanks so much – they were so easy and tasty and my little girl was able to help make them! Loved the texture of these too!
– Jessica
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- yellow cake mix – try to get the larger boxes of cake mix like Pillsbury or Duncan Hines. As of writing this, they are still 15.25 ounce and Betty Crock has now gone to 13.25 ounces (you can see in my ingredient image below, they used to be 15.25 ounces. When I first started this website, boxed cake mixes used to be over 18 ounces!
- salted butter – you can use unsalted. I like how the salt cuts a little of the overall sweetness.
- lemon pie filling – just grab your favorite brand. This could also be made with a lime pie filling.
How To Make 3-Ingredients Lemon Bars
Preheat oven to 350F degrees. Spray 9×13-inch 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.
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.
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.
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.
Bake at 350F for about 20-25 minutes. The crumble topping will not get brown. Allow to cool then slice up and serve. Allowing these to cool lets the crust to continue setting up. I actually like to eat these cold from the fridge. Perfect for those hot summer months!
Craving More Recipes?
- Lemon Brownies
- Starbucks Lemon Loaf
- Cherry Crumble Bars
- Apple Crumble Bars
- Lemon Bars with Nilla Wafer Crust
- Lemon Magic Cake
- Lemon Delight
- Classic Lemon Bars
- Lime Bars
3-Ingredient Lemon Bars
Ingredients
- 1 (15.25 ounce) box yellow cake mix (see notes below)
- 1 stick salted butter (1/2 cup), softened (NOT MELTED)
- 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 1 stick salted butter (1/2 cup), softened with 1 (15.25 ounce) box yellow cake mix (you're just using the dry cake mix itself, nothing else added). 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 22 ounce can 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 until crust is done. NOTE: Oven times can vary so go by doneness, not just by time. Keep in mind, lemon pie filling is already prepared so it’s not “cooking” or setting up. It’s about the crust being done as everything comes together. Also, the crumble topping will not turn brown so don’t look for it to get dark.
- Allow to cool then slice up and serve. Do not skip this step. As it cools, the lemon pie filling thickens up a bit and sets up better making it easier to cut. We actually like to enjoy these cold. Perfect treat for the hot summer months!
Video
Notes
- NOTE: As I stated above in the post, these are NOT like traditional lemon bars. If you want traditional lemon bars, please go with a truly homemade recipe. This is simply a shortcut recipe so you shouldn’t expect the same as homemade. If you’re expecting a super solid thick crust, you’ll be disappointed. These are thinner and do not have a thick solid crust but they do have the lemon bar taste. I have an included video as well in this recipe card for you to watch if you need a better visual.
- 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.
- Try to get one of the larger 15.25 ounce boxes of cake mix (currently still made by Pillsbury and Duncan Hines) instead of the 13.25 ounce cake mixes (like Betty Crocker or some store brands.)
Nutrition
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.
Originally published: February 2013
Updated photos & Republished: June 2019
I used the smaller box of cake mix and it was still delicious. The crust wasn’t as firm, but the taste was amazing! I also sprinkled a little powdered sugar on top. Yum. I’m trying it with blueberry pie filling next. My husband’s favorite.
Easy and tasted yummy! Also, for everyone commenting expecting this to be exactly like a traditional lemon bar that has a bunch more ingredients and takes much longer to make, she clearly explains this is not that if you actually read the post. You can’t compare the two because this isn’t trying to be that. This is a quick cheater version that gives you that flavor but made faster and with less ingredients which is also good if you’re not the best baker, like me. Ha! Thanks Brandie!
These were so easy and really satisfied my craving for lemon bars. Not the exact same as a traditional lemon bar of course but delicious nevertheless – thank you!!
My little girl wanted to make something lemon-y (her favorite) so I picked something that she could easily make and we chose this. She did amazing and loved these! Perfect recipe for those who aren’t fantastic bakers or who are new at it like my daughter. Thanks so much!
Could this be made with other cake flavors? I have a box of strawberry cake mix in my pantry.
what additional things are also good to add to it
You have to be careful adding things as it adds too much weight and these are not heavy duty lemon bars
Is it okay to use vegan butter?
I’m not familiar with baking with vegan butter
can you use unsalted butter?
Of course. Salted butter only has 1/4 teaspoon of salt in a stick. I use it to cut down on the overall sweetness.
Have you tried the lemon cake cake mix before and if you did, did it taste better
I have not Kat – I’m sorry! Please let me know if you give it a try!
I love this recipe. Next time I’d use a smaller pan so the bars would be a little thicker..
How would this work if, before you add the lemon filling, you spread about 1/8″ or so layer of blueberry preserves over the crust?
It’s not a heavy duty crust so you have to be really careful how much weight you add onto it. Let me know if you try it!
I was wondering the same thing.
or cooking the blueberries down to make a jam.
please let me know if you added blueberry jam and how it turned iut
Could you add blueberries to the filling?
It’s not a really hefty crust so I’d be worried it wouldn’t hold up to the weight of the additional blueberries. But having said that, I haven’t tried it so if you do please let me know! I also have this recipe for lemon blueberry bars: https://www.thecountrycook.net/blueberry-lemon-bars/
I made this but I used lemon cake mix. My family loves lemon so I bumped it up. Was so so so good.
Can you use lemon cake mix?
Sure if you like it ultra lemony 🙂 It’s a bit too much for me with the lemon pie filling (and I love lemon) but that call is totally up to you
Saw this recipe on Pinterest and knew I had to try it. Thanks so much – they were so easy and tasty and my little girl was able to help make them! Loved the texture of these too!
Loved these bars. Turned out great and so easy! Just wondering how well they freeze for later?
I made these and they turned out perfect. I frozen half and it was actually even tastier when frozen. They were enjoyed by all!
they freeze very good when using a vacuum sealer. that is just what i happened to use. I do not know how they’d do with a zip lock type bag
I’m sorry, I just don’t know. I’ve only ever made it with pie filling. Anything else you add will just dilute it.
Can this be made ahead of time and frozen?
You should be able to
Made this for the 4th of July and it was delicious and so easy to make.
Will definitely make again!
Thanks so much Anita!! So happy to hear that!
If I don’t have butter on hand can I use margarine instead?
I’ve never used margarine. It’s not the same as butter since it’s just oil.
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.
Nope! No need to rinse 🙂
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.
can I use white cake mix in this recipe
I don’t see why not
you didn’t say if we needed to purchase the lemon filling in the can or make it our self.
It says 22 ounce can lemon pie filling in the recipe card
These are even yummier made w/ a Lemon Cake Mix.
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!
Great tip Pat! Thanks so much for taking the time to come back and comment! So happy you enjoyed this one! ❤️
I made this with my home made white cake recipe as a base and it turned out amazingly! I also used a 9×13 pan and used 1 can and a half of filling. The other half a can I put into a saucepan with frozen blueberries and let it colour up a bit, took out the blueberries, then marbled the purple lemon curd with the yellow. It turned out magnificently!
Can I use lemon jello pudding mix for the pie filling? No stores around here carry the lemon pie filling.
I’ll be honest, I don’t know. All. you can do is give it a whirl and see if it works. 🙂
A box of cooked pudding, cooled equals a can of pie filling, so do that, if you can’t find it in your area. Try a scratch & dent stores, they get everything or an Ollie’s.
Could you use lemon cake mix?
You certainly could. It may make it overwhelmingly lemon-y but that’s just a matter of personal preference
Super easy ! I substituted the yellow cake with lemon cake and used strawberry rhubarb pie filling.
These are so easy to make …. They are DELISH. The 9X13 pan was eaten in 1 hour ….. Thank you for a fabulous receipe …
I love lemon and blueberries together so I did a lemon cake and blueberry pie filling! Not only was it yummy, it was BEAUTIFUL!!! I added some lemon zest to the top and wowza! Thanks!
Love your site
These sound really good. I can not stand up and cook that long – and so many of the lemon bar recipes you have to cook the crust first – more steps. I have been wanting to make lemon bars for so long – thank you!
Hi Brandi,
Can’t wait to try these! Married to a lemon freak. Right now, however, I have a box of Spice cake mix and a can of apple pie filling. Think that might work? Thanks!
Hmmm…good question. I don’t see any reason why it wouldn’t work. If you try it, I’d love to know how it turns out for you!
5 STAR
What size can of the lemon pie filling? I’ve found both an almost 16 oz can and a 22 oz can. Thanks!
Hi Pamela, I’m not sure if you can see in my ingredient picture above but it is the 22 oz can. 🙂
Oh, gosh. I didn’t think to zoom in on the can. Thanks!
I’m about to make this! I will try to let you know how it turns out!
Hope you love it!
Easy and delicious was a nice summertime desert ,and something new to try. Thanks for the recipe you never disappoint!!
Anyone tried this with lemon cake mix and lemon pie filling? Would it be too strong of lemon?
I have lemon cake mix and lemon pie filling in the oven right now! Never tried it before though.
Hope you love it!
I am going to try this. I have a can of Lemon Creme to use before it expires. I love 3-5 ingredient recipes.
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!
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!
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.
Any body know if it freezes well
You could use lemon cake mix….also, any canned pie filling works….I’ve made several of these and they turn out yummy.
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?
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.
Have to make lemon squares for a reception and already have 3 boxes of Sheriff pie filling so thanks for your comment. Hope they are easy to pick up as a finger food.
I have some leftover lemon pie filling that I made for lemon meringue, I’m gonna use this recipe for the leftovers. Thanks! 🙂
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?
Hi Terri! I’m sorry, I have only tried it with the lemon pie filling. :/
It’s that 1 stick butter or 1 cup butter ?
Hi Bridget, it is 1/2 cup or 1 stick of butter.
This recipe turned out great. It came together in a snap & clean up was minimal. Greatest of all…….it tastes great:)
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!
We will keep it our little secret! So glad you are enjoying them.
Can these be frozen?
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.
Unknown, thank you for the great suggestion about using various pie fillings.
I always have assorted canned pie fillings on hand !