3-Ingredient Zesty Lemon Bars
Tangy lemon bars made with just three ingredients and a shortcut buttery crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
A store-bought pound cake mix or shortbread base is layered with a tangy lemon curd filling for a dessert that tastes far more involved than it is. These bars bake up with a firm, sliceable filling and a tender crust, making them a simple option for potlucks or afternoon coffee.
Ingredients
- 1 box shortbread cookie mix (11 oz)
- 21 ounces lemon pie filling (2 cans)
- 1/2 cup butter, melted
Method
-
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
-
In a medium bowl, stir together the shortbread cookie mix and melted butter until crumbly and evenly moistened.
-
Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
-
Bake the crust until light golden at the edges.
-
Remove the crust from the oven and spread the lemon pie filling evenly over the hot crust.
-
Sprinkle the remaining crumb mixture evenly over the lemon layer.
-
Bake until the topping is golden and the filling is bubbling gently at the edges.
-
Cool the bars completely in the pan on a wire rack, about 2 hours, before lifting out using the parchment overhang.
-
Slice into 16 bars using a sharp knife, wiping the blade clean between cuts.
Rate this recipe
3-Ingredient Zesty Lemon Bars
A store-bought pound cake mix or shortbread base is layered with a tangy lemon curd filling for a dessert that tastes far more involved than it is. These bars bake up with a firm, sliceable filling and a tender crust, making them a simple option for potlucks or afternoon coffee.
3 hr 16 slices 210 cal
Ingredients
- 1 box shortbread cookie mix (11 oz)
- 21 ounces lemon pie filling (2 cans)
- 1/2 cup butter, melted
Method
- 1
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
- 2
In a medium bowl, stir together the shortbread cookie mix and melted butter until crumbly and evenly moistened.
- 3
Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even crust.
- 4
Bake the crust until light golden at the edges.
- 5
Remove the crust from the oven and spread the lemon pie filling evenly over the hot crust.
- 6
Sprinkle the remaining crumb mixture evenly over the lemon layer.
- 7
Bake until the topping is golden and the filling is bubbling gently at the edges.
- 8
Cool the bars completely in the pan on a wire rack, about 2 hours, before lifting out using the parchment overhang.
- 9
Slice into 16 bars using a sharp knife, wiping the blade clean between cuts.