3-Ingredient Lemon Crumble Bars

By tschnet1

Ingredients

• 1 box yellow cake mix
• 1 stick (1/2 cup) unsalted butter (softened to room temperature)
• 1 can lemon pie filling

Details

Adapted from thecountrycook.net

Preparation

Step 1

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.

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.

Before you go any further, you’ll need to set aside 1/2 cup of this crumbly mixture.

Note: 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.

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 on top will just start to turn a very light golden brown. Then 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.