3-Ingredient Lemon Bars: The Shortcut Dessert That Disappears Every Time

Spread lemon pie filling evenly over the crust.

Sprinkle the reserved crumb mixture evenly over the pie filling.

Bake for 25-30 minutes, until the topping is golden brown and the filling is bubbly around the edges.

Let the bars cool completely in the pan on a wire rack. This is essential—the filling needs time to set.

Slice into squares and serve. Dust with powdered sugar if desired.

Pro-Tips for Bar Perfection

1. Press the Crust Firmly
A loosely pressed crust will crumble when you cut the bars. Use the bottom of a measuring cup to compact it evenly.

2. Use Lemon Pie Filling, Not Pudding
Pie filling has the right consistency and sets beautifully. Pudding will be too soft.

3. Cool Completely
Warm bars will fall apart. The filling needs time to set. Patience rewards.

4. Make Them Your Own
See variations below—this recipe is endlessly adaptable.

5. Store in the Refrigerator
These bars are delicious at room temperature but even better cold.

Lemon Blueberry Bars:
Use lemon pie filling and sprinkle ½ cup fresh or frozen blueberries over the filling before adding the topping.

Raspberry Lemon Bars:
Use lemon pie filling and swirl in ¼ cup raspberry jam.

Key Lime Bars:
Use key lime pie filling and key lime cake mix (or add lime zest to lemon cake mix).

Cherry Lemon Bars:
Use cherry pie filling instead of lemon for a different twist.

Coconut Lemon Bars:
Add ½ cup shredded coconut to the crumb mixture.

Gluten-Free:
Use a gluten-free lemon cake mix.

Room Temperature:
Store in an airtight container for up to 3 days.

Refrigerator:
Store covered for up to 1 week. They’re delicious cold.

Freezer:
Freeze in a single layer, then transfer to freezer bags. Freeze for up to 3 months. Thaw at room temperature.