3-Ingredient Lemon Bars

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 158kcal

Author Brandie Skibinski

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 9x13-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