These golden, sun-shiny lemon crumb bars strike the perfect balance between a buttery, melt-in-your-mouth shortbread base and a bright, tangy citrus center. By utilizing a few clever baking staples, you can bypass the tedious steps of traditional scratch pastry making. They yield a gorgeous, multi-layered dessert bar with a lovely textured crumble top that looks precisely like the perfectly sliced squares in image_78.png.
Ingredients
1 box (approx. 15.25 oz) yellow cake mix (or white cake mix)
1/2 cup (1 stick) unsalted butter, melted
1 can (21 oz) high-quality lemon curd (or lemon pie filling)
Instructions
1. Prep and Preheat
Preheat your oven to 350°F (175°C). Lightly grease an 8×11-inch or 9×13-inch glass baking dish with non-stick cooking spray, or line it with parchment paper for easy lifting and slicing later.
2. Create the Crumb Dough
In a large bowl, pour in the dry yellow cake mix. Pour the 1/2 cup of melted butter directly over the mix. Stir thoroughly with a fork or a pastry cutter until the butter is completely absorbed and the mixture transforms into a uniform, crumbly dough.
3. Press the Bottom Crust
Reserve 1 cup of the crumbly mixture and set it aside to use for your top layer. Take the remaining dough and dump it into the bottom of your prepared glass baking dish. Use your fingers or the flat bottom of a measuring cup to press the mixture firmly and evenly into the bottom of the pan, creating a solid base layer.
4. Layer the Tangy Filling
Spoon the can of lemon curd over your pressed bottom crust. Use an offset spatula or the back of a spoon to spread it out into a smooth, even layer, making sure to leave a tiny border around the very edges so the lemon layer doesn’t scorch against the side of the glass.
5. Add the Crumble Top
Take the 1 cup of reserved crumb dough you set aside earlier. Using your fingers, scatter the crumbs loosely and evenly across the top of the lemon layer, leaving small gaps so the vibrant yellow filling can peek through, perfectly mimicking the rustic, textured finish captured in image_78.png.
6. Bake and Chill
Bake at 350°F (175°C) for 26 to 30 minutes, or until the edges are golden brown and the crumble top is set and lightly toasted. Remove from the oven and let it cool completely to room temperature.
Pro-Tip for Perfect Squares: Put the cooled pan into the refrigerator for at least 1 hour before cutting. Chilling firms up the lemon filling completely, allowing you to slice them into clean, distinct squares that hold their shape beautifully on a platter, exactly like the ones in