These three-ingredient lemon bars are a sweet, tangy, and effortless dessert that stands out at any family gathering. With a buttery crust, a bright lemon filling, and a perfect crumb topping, it is easy to see why they disappear so quickly.
Ingredients
• 1 box (approx. 15-16 oz) angel food cake mix
• 1 can (21 oz) lemon pie filling
• 1/2 cup (1 stick) unsalted butter, melted
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or line it with parchment paper.
2. Create the Crumb Mixture
In a large mixing bowl, combine the dry angel food cake mix and the melted butter. Stir with a fork or use your fingers until the mixture forms a coarse, sandy texture with small clumps.
3. Press the Crust
Divide the crumb mixture in half. Take one half and press it firmly and evenly into the bottom of your prepared baking dish to form a solid bottom crust.
4. Add the Lemon Layer
Pour the lemon pie filling directly over the pressed crust. Use a spatula to smooth it out into an even layer, ensuring it reaches all the edges.
5. Top and Bake
Scatter the remaining half of the crumb mixture evenly over the top of the lemon filling, leaving it loose and crumbly to form the golden topping seen in the image. Bake for 30 to 35 minutes, or until the top is a light golden brown and the lemon filling is bubbling slightly at the edges.
6. Cool and Slice
Allow the bars to cool completely in the pan at room temperature. For the cleanest squares, place the cooled pan in the refrigerator for 1 to 2 hours to let the lemon layer fully set before slicing into bars.