Ingredients:

  • 2 cans (822g) lemon pie filling
  • 1 tbsp (6g) fresh lemon zest
  • 8 oz (225g) cream cheese, softened
  • 1 large egg (50g)
  • 1/4 cup (30g) powdered sugar
  • 1 box (432g) lemon cake mix
  • 1/2 cup (115g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C). Note: Ensure the rack is in the center for even heat.
  2. Spread the lemon pie filling evenly across the bottom of your 9x13 inch baking pan. Stir in the fresh lemon zest using a spatula until fully integrated.
  3. Beat the softened cream cheese, egg, and powdered sugar in a bowl. Process until the mixture is smooth and airy with no visible lumps.
  4. Dollop the cream cheese mixture over the lemon filling. Gently spread it with a spatula to cover the surface until a velvety, even layer is formed.
  5. Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not press it down; just let it sit on top.
  6. Drizzle the melted butter across the top of the cake mix.
  7. Use a fork to lightly poke the butter into the flour pockets. Note: This creates the clumps needed for the crumble.
  8. Bake for 45 minutes until the top is a deep golden brown and the edges are bubbling.
  9. Remove from the oven and let it cool for at least 20 minutes. Note: This allows the cream cheese layer to fully set.