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.
Open the can of lemon pie filling and spoon it over the crust. Gently spread the filling into an even layer with an offset spatula or the back of a spoon, taking care not to pull up the crust underneath. You want a bright, smooth yellow layer from edge to edge.
Sprinkle the remaining 1/3 of the cake-and-butter mixture evenly over the lemon pie filling. Let it fall in small clumps and crumbles rather than packing it down; this will create that slightly crumbly, golden top once baked.
Place the baking dish on the center rack of the preheated oven. Bake for 25 to 30 minutes, or until the top is lightly golden in spots and the lemon filling is bubbling gently around the edges. The center will still look soft but should no longer appear very loose or wet.
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