These 3 Ingredient Lemon Bars are made with vanilla cake mix, butter, and lemon pie filling! They’re soft, tangy, and ready in just 30 minutes.
I’ll be honest—I wasn’t planning on making lemon bars when this recipe happened. It was one of those oops, I forgot I needed to bring dessert moments. You know the kind—when you’re standing in your kitchen, staring at the clock, trying to figure out how to make something impressive without making a mess.
I opened the pantry, spotted a box of cake mix, and then—miracle of miracles—I found a can of lemon pie filling. A lightbulb went off. Could I make lemon bars with just these and some butter? No flour? No eggs? No whisking lemon juice and sugar like I was in a pastry chef competition?
Turns out, the answer was a big fat yes. I mixed up the cake mix with butter, pressed half into a pan, poured the lemon filling over it, and crumbled the rest of the dough on top. It took all of five minutes to prep, and by the time my kitchen smelled like a bakery, I knew I had struck gold.
When I took a bite, I actually laughed. They were that good. Buttery and soft, with just the right amount of lemon zing. And the best part? No one believed they were this easy to make. My secret? Safe with me… well, until now.
Why You’ll Love This 3 Ingredient Lemon Bars Recipe?
- They take five minutes to prep. If you can stir, you can make these.
- They’re the perfect mix of buttery & tangy. The vanilla cake mix makes them rich, while the lemon filling gives them that bright citrus pop.
- Only three ingredients. No eggs, no flour, no stress.
- Great for last-minute guests. They bake in 25 minutes, and no one will know you threw them together in a rush.
- Totally customizable. Want to add coconut? Swap the cake mix? Dust them with powdered sugar? Do it!
Ingredient Notes:
This recipe is proof that simple can still be delicious.
Ingredients:
- Vanilla Cake Mix (15.25 oz) – This acts as the crust and crumbly topping—no extra flour needed!
- Unsalted Butter (½ cup, melted) – Adds richness and helps form that buttery, golden crust.
- Lemon Pie Filling (21 oz can) – The star of the show! Sweet, tangy, and ready to use straight from the can.
Pro Tip: If you like a less sweet lemon bar, try using ¾ of the pie filling instead of the full can.
How To Make 3 Ingredient Lemon Bars?
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with
Step 2: Make the Crust
In a mixing bowl, combine the dry cake mix with the melted butter. Stir until you get a soft dough (kind of like a cookie dough consistency).
Press half of this mixture evenly into the bottom of the baking dish, making sure to pack it down well.
Step 3: Add the Lemon Filling
Spread the lemon pie filling evenly over the crust. Get it all the way to the edges—no one likes a lemon bar with a sad, dry corner piece.
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Step 4: Add the Topping & Bake
Crumble the remaining cake mix dough over the top, leaving some lemon filling peeking through.
Bake for 25 minutes, or until the edges are golden brown and the top has a light crisp.
Step 5: Cool & Serve
Let them cool completely before slicing into bars. If you want to fancy them up, sprinkle a little powdered sugar on top before serving.
Storage Options:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to a week—but let them come to room temp before serving.
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.
Variations and Substitutions:
Want to take these up a notch? Try one of these easy upgrades!
- Boost the lemon flavor. Stir in ½ teaspoon lemon zest into the filling for extra citrus kick.
- Try a different cake mix. White cake mix or lemon cake mix both work beautifully.
- Add coconut. Sprinkle shredded toasted coconut over the top before baking.
- Make them gluten-free. Use a gluten-free vanilla cake mix, and you’re all set!
- Top with whipped cream. Because everything is better with whipped cream.
What to Serve with 3 Ingredient Lemon Bars?
These bars are amazing on their own, but if you want to go the extra mile:
- A hot cup of coffee or tea – The bitter + sweet combo? Perfection.
- Fresh berries – Blueberries, raspberries, or strawberries add a nice contrast.
- Vanilla ice cream – A warm lemon bar with a scoop of vanilla? Enough said.
- A little extra lemon zest – Sprinkle some over the top for a fresh, zesty touch.
Frequently Asked Questions:
Can I use a different cake mix?
Yep! White cake mix or even lemon cake mix both work great.
How do I keep them from getting too soft?
Let them cool completely before slicing. If they still feel too soft, pop them in the fridge for 30 minutes.
Can I use homemade lemon filling instead?
Absolutely! Just use about 2 cups of homemade lemon curd in place of the canned filling.
And there you have it—the easiest, most foolproof lemon bars ever! Whether you need a last-minute dessert or just want something sweet without the stress, these bars are a game-changer.
So tell me—do you like your lemon bars plain, or are you team powdered sugar? Drop a comment and let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
3 Ingredient Lemon Bars
Ingredients
- 1 box vanilla cake mix 15.25 oz
- ½ cup 1 stick unsalted butter, melted
- 1 can 21 oz lemon pie filling
Instructions
Preheat the Oven and Prepare the Baking Dish
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking and allow for easy removal of the bars.
Prepare the Crust
- In a large mixing bowl, combine the dry cake mix and melted butter. Stir the ingredients together until a soft dough forms.
- Press half of this mixture evenly into the bottom of the prepared baking dish, ensuring it is spread evenly to create a stable base.
Add the Lemon Filling
- Evenly spread the lemon pie filling over the crust, using a spatula to ensure full coverage. Make sure the filling reaches the edges for consistent flavor throughout the bars.
Create the Topping
- Crumble the remaining cake mix mixture over the lemon filling, distributing it evenly to create a light and buttery crumb topping.
Bake the Lemon Bars
- Place the baking dish in the preheated oven and bake for 25 minutes, or until the edges appear golden brown and the top is lightly crisped.
Cool and Serve
- Allow the lemon bars to cool completely before slicing them into squares. For an added touch, dust the bars with powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
