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Close-up of homemade lemon pie bars with creamy lemon filling, buttery shortbread-style crust, crumb topping, and sweet glaze arranged on parchment paper over a wooden serving board.
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Lemon Pie Bars

These lemon pie bars have a crumbly cake mix base, a thick layer of jarred lemon curd filling, and a sweet powdered sugar drizzle on top. They're easy to make, they cut cleanly into 24 bars, and they're the right recipe when you need a crowd-sized lemon dessert that doesn't require a lot of hands-on time.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 324kcal
Author: Shauna

Ingredients

  • 2 boxes vanilla cake mix
  • 2 large eggs
  • ⅔ cup vegetable oil
  • 2 24-oz jars lemon curd
  • 1 to 2 tbsp whole milk or cream or lemon juice
  • ½ cup powdered sugar

Instructions

  • Set the oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
  • In a medium mixing bowl, combine the cake mixes, eggs, and vegetable oil using an electric hand mixer or stand mixer until fully blended. The mixture will be thick with a crumbly texture.
    Crumbly cake mix dough in a white mixing bowl with a hand mixer, surrounded by fresh lemons and eggs on a marble surface.
  • Transfer half of the dough mixture to a separate bowl and reserve it. Press the remaining dough evenly into the bottom of the prepared baking dish.
    Par-baked cake mix crust pressed into a glass 9x13 baking dish, with sliced lemons visible alongside.
  • Bake for 15 minutes, then remove the dish from the oven.
  • Spread the lemon curd evenly over the partially baked crust.
    Lemon curd filling spread evenly over the par-baked cake mix crust in a glass 9x13 baking dish.
  • Scatter the reserved dough in small clumps across the top of the lemon layer.
  • Return the pan to the oven and continue baking for 15 to 20 minutes, until the top begins to turn lightly golden.
    Reserved cake mix dough crumbled over the lemon curd filling in a glass 9x13 baking dish, ready to bake.
  • Let the bars cool completely in the pan.
  • Whisk the powdered sugar with enough milk, cream, or lemon juice to create a smooth glaze, then drizzle it over the cooled bars.
    Close-up of homemade lemon pie bars with rich lemon filling, crumb topping, sweet glaze, and fresh lemon wedges on a wooden serving board.
  • Slice into bars and serve.

Notes

  • White, yellow, or lemon cake mix can be substituted for vanilla cake mix.
  • Don't skip the par-bake. Baking the base for 15 minutes before adding the filling keeps the bottom from becoming soggy.
  • Don't press the reserved dough topping flat. Drop it on in loose clumps so it bakes into an open, slightly crisped crumble.
  • Use less lemon curd for a thinner filling and a sturdier, more cookie-like bar.
  • Use lemon juice instead of milk or cream in the glaze for a brighter, more pronounced lemon flavor.
  • Metal pans give you clean, defined corners. Glass pans retain heat longer and can cause the base to overbake. If you're using glass, pull the base out as soon as it's just set during the par-bake.
  • Cool completely before cutting. The filling needs time to fully set or the bars won't hold their shape.
  • Store covered in the refrigerator for up to 3 days.
  • Freeze for up to one month. Layer bars between parchment paper in an airtight container. Add the glaze after thawing, not before freezing, if possible.
Find the recipe at: https://thebestblogrecipes.com/lemon-pie-bars/

Nutrition

Calories: 324kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 14mg | Sodium: 389mg | Potassium: 33mg | Fiber: 1g | Sugar: 38g | Vitamin A: 21IU | Calcium: 97mg | Iron: 1mg