Easy 3-Ingredient Lemon Crumble Bars
These lemon crumble bars pair a buttery cake mix crust with a sweet-tart lemon filling and a light scattering of crumbs on top. The filling stays soft and smooth, while the pressed crust gives each square a sturdy base. With just three ingredients and 10 minutes of prep, they’re an easy dessert to put together when you want something bright and lemony.
Equipment
- 1 9× 13-inch baking dish
- 1 Mixing bowl
- 1 Measuring cup
- 1 Fork or pastry cutter
- 1 Spoon or spatula
- 1 Knife
Ingredients
- 1 15.25 oz box yellow cake mix
- ½ cup salted butter 1 stick, softened—not melted
- 1 22 oz can lemon pie filling
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9 × 13-inch baking dish with nonstick cooking spray.
- Combine the dry cake mix and softened butter with a fork or pastry cutter until crumbly.
- Reserve ½ cup of crumbs for the topping.
- Press the remaining mixture firmly and evenly into the prepared dish, including the corners.
- Gently spread the lemon pie filling over the crust.
- Scatter the reserved crumbs over the filling.
- Bake for 20–25 minutes, until the crust is set and the edges look baked. The topping will remain fairly pale.
- Cool completely in the dish before cutting into 12 bars. For firmer filling and cleaner slices, refrigerate after cooling and serve chilled.
Notes
Use only the dry cake mix, without the additions listed on the box. Choose prepared lemon pie filling, not dry pudding mix. Wipe the knife between cuts for neater bars.