1sticksalted butter (½ cup)softened to room temperature
1(22 oz)can lemon pie filling
Preheat oven to 350F degrees.
Spray 9 x 13 baking dish with nonstick cooking spray.
In a bowl, combine softened butter with dry cake mix.
Mix until crumbly.
Set aside ½ cup of this crumbly mixture for the topping.
Take the rest of the crust mixture and press it into a 9 x 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.
Then take the ½ 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.
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. 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.