| Ingredient | Amount | Notes |
|---|---|---|
| Lemon cake mix | 1 (15.25 oz) box | Any brand works |
| Lemon pie filling | 1 (21 oz) can | Not pudding—pie filling |
| Unsalted butter | ½ cup (1 stick) | Melted |
That's it. No eggs. No extra sugar. No complicated steps.
The Method: Mix, Press, Fill, Top, Bake, Devour
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
Step 2: Prepare the Crumb Mixture
In a medium bowl, combine:
Lemon cake mix
Melted butter
Stir with a fork until the mixture resembles coarse crumbs. It should hold together when pressed but still look crumbly.
Step 3: Press the Crust
Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to press evenly.
Step 4: Add the Filling
Spread lemon pie filling evenly over the crust.
Step 5: Add the Topping
Sprinkle the reserved crumb mixture evenly over the pie filling.
Step 6: Bake
Bake for 25-30 minutes, until the topping is golden brown and the filling is bubbly around the edges.
Step 7: Cool Completely
Let the bars cool completely in the pan on a wire rack. This is essential—the filling needs time to set.
Step 8: Slice and Serve
Slice into squares and serve. Dust with powdered sugar if desired.
Pro-Tips for Bar Perfection
1. Press the Crust Firmly
A loosely pressed crust will crumble when you cut the bars. Use the bottom of a measuring cup to compact it evenly.
2. Use Lemon Pie Filling, Not Pudding
Pie filling has the right consistency and sets beautifully. Pudding will be too soft.
3. Cool Completely
Warm bars will fall apart. The filling needs time to set. Patience rewards.
4. Make Them Your Own
See variations below—this recipe is endlessly adaptable.
5. Store in the Refrigerator
These bars are delicious at room temperature but even better cold.
Endless Variations
Lemon Blueberry Bars:
Use lemon pie filling and sprinkle ½ cup fresh or frozen blueberries over the filling before adding the topping.
Raspberry Lemon Bars:
Use lemon pie filling and swirl in ¼ cup raspberry jam.
Key Lime Bars:
Use key lime pie filling and key lime cake mix (or add lime zest to lemon cake mix).
Cherry Lemon Bars:
Use cherry pie filling instead of lemon for a different twist.
Coconut Lemon Bars:
Add ½ cup shredded coconut to the crumb mixture.
Gluten-Free:
Use a gluten-free lemon cake mix.
What to Serve With Them
Coffee or tea – The perfect pairing
Cold milk – Classic, especially for kids
Whipped cream – Light, airy contrast
Fresh berries – Extra brightness
Powdered sugar – A dusting makes them elegant
Storage
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Store covered for up to 1 week. They're delicious cold.
Freezer:
Freeze in a single layer, then transfer to freezer bags. Freeze for up to 3 months. Thaw at room temperature.
Your Lemon Bar Questions, Answered
Can I use a different cake mix flavor?
You can, but the lemon pie filling pairs best with lemon. For variety, try yellow cake mix with lemon filling.
Why are my bars falling apart?
Either the crust wasn't pressed firmly enough, or they weren't cooled completely before slicing.
Can I double this recipe?
Use a larger pan (11x15) and increase baking time by 5-10 minutes.
Can I make these in an 8x8 pan?
Yes, but halve the recipe. Bake for 20-25 minutes.
What's the best way to get clean slices?
Chill the bars completely, use a sharp knife, and wipe it clean between cuts.
Can I add an egg to the crumb mixture?
You can, but it's not necessary. The butter alone creates a perfect crumb.
