If you’d like something creamy, a small dollop of lightly sweetened whipped cream on each bar works well, but they’re designed to stand on their own—especially at casual gatherings where people are nibbling as they chat. 5 ounces) lemon cake mix 1/2 cup (1 stick, 113 g) unsalted butter, melted and slightly cooled 1 can (21 ounces) lemon pie filling Directions Preheat your oven to 350°F (175°C).
Lightly grease a clear 9×13-inch glass baking dish with butter or nonstick spray. This helps the bars release easily and lets you see the layers as they bake. In a medium mixing bowl, add the dry lemon cake mix.
Pour in the melted, slightly cooled butter. Stir with a fork or spatula until the mixture is evenly moistened and forms soft, crumbly clumps—like damp sand. You should not see any dry patches of cake mix.
Press about 2/3 of the buttery cake mixture evenly into the bottom of the prepared glass baking dish. Use your fingertips or the bottom of a measuring cup to press it into a firm, even layer, making sure to reach all corners. This will be your crust.
