Melted butter binds the dry cake mix into a crumbly dough. Unsalted allows you to control sodium levels, though salted butter can be used if you prefer.
1 Can (21 oz) Lemon Pie Filling
This provides the creamy, tangy center. Do not substitute with lemon curd or homemade filling, as the consistency and sugar content differ significantly.
Optional Enhancements
Powdered sugar for dusting, fresh lemon zest for garnish, or whipped cream for serving.
Equipment Needed
9×13-Inch Baking Dish: Glass or metal pans work well; glass promotes even browning.
Medium Mixing Bowl: For combining cake mix and melted butter.
Fork or Pastry Cutter: For mixing the crumbly dough.
Measuring Cups: For accurate butter measurement.
Offset Spatula or Spoon: For spreading the pie filling evenly.
Wire Cooling Rack: For cooling bars after baking.
Sharp Knife: For clean slicing after chilling.
Step-by-Step Instructions
Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
Why Grease? Even with butter in the crust, greasing ensures easy removal and clean edges.
Step 2: Make the Crumb Mixture
In a medium mixing bowl, combine the dry lemon cake mix and melted butter. Mix with a fork or your hands until the mixture resembles coarse crumbs.
Texture Check: The mixture should hold together when pressed but remain crumbly. Do not overmix into a dough.
Step 3: Form the Crust
Press two-thirds of the crumb mixture firmly into the bottom of the prepared baking dish. Use the bottom of a measuring cup or your fingers to create an even, compact layer.
