Ingredients:

  • 1 box (15.25 oz) Lemon Cake Mix
  • 1/2 cup (113g) Unsalted Butter, melted and slightly cooled
  • 1 Large Egg, room temperature
  • 1 can (21 oz) Lemon Pie Filling
  • 1/2 cup (120g) Cream Cheese, softened
  • 1 tbsp Lemon Zest, freshly grated
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Powdered Sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an inch of overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the lemon cake mix, melted butter, and one egg. Stir until a thick, soft dough forms.
  3. Transfer the dough to the prepared pan. Press the dough firmly into an even layer using the bottom of a measuring cup or your fingers.
  4. Par-bake the crust for 10 minutes. This ensures a firm, shattering texture that prevents the base from becoming soggy.
  5. While the crust par-bakes, use an electric hand mixer to beat the softened cream cheese until smooth.
  6. Gradually fold the lemon pie filling, fresh lemon zest, and lemon juice into the cream cheese until well combined.
  7. Pour the filling over the par-baked crust, spreading it evenly with an offset spatula.
  8. Return to the oven and bake for 15 to 20 minutes until the edges are set but the center has a slight jiggle.
  9. Allow the bars to cool completely in the pan to set the custard. Dust with powdered sugar before slicing into 16 bars.