Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
Mix: In a large bowl, stir together the lemon cake mix and lemon pie filling until fully combined. (The batter will be thick and sticky — that’s normal!)
Spread: Pour mixture into the prepared pan and spread evenly with a spatula.
Bake: Bake for 25–30 minutes, or until the top is lightly golden and the center is set. (They’ll still look soft but will firm up as they cool.)
Cool & Cut: Allow to cool completely, then cut into squares. Optional: dust with powdered sugar for a pretty finish! 🍋✨
💡 Ashley’s Tips:
Chill before cutting for cleaner squares.
Try adding 1 tsp lemon zest for extra brightness.
Want a little twist? Use strawberry or blueberry pie filling instead of lemon — it works beautifully! 💕
Would you like me to share a 3-ingredient creamy version next — one that adds cream cheese for a luscious, cheesecake-style lemon bar? 🍋🍰
