If you love easy desserts with bright citrus flavor, these Lemon Crumble Bars are about to become your new favorite treat. Made with boxed lemon cake mix and Daisy Sour Cream, this simple recipe comes together quickly while delivering homemade taste everyone will love.

The lemon cake mix creates a buttery, tender crumble crust, and topping, while Daisy Sour Cream adds a creamy richness that makes every bite the perfect balance of tart and sweetness. The result is the perfect balance of sweet, tangy, and crumbly texture in one irresistible dessert bar.

The secret to their extra creamy texture? Daisy Sour Cream. Adding sour cream to the lemon filling creates a velvety richness that complements the fresh lemon flavor while keeping the bars moist, luscious, and bakery-worthy. Plus, Daisy Sour Cream is made with simple ingredients and no preservatives, making it an easy choice for homemade desserts.

These Lemon Crumble Bars are perfect for potlucks, brunches, bake sales, or anytime you need a quick dessert that looks as good as it tastes. Serve them chilled for a refreshing treat, dusted with powdered sugar for a pretty finish, or paired with coffee for an afternoon pick-me-up.

Best of all, using boxed lemon cake mix keeps prep simple, so you can spend less time baking and more time enjoying. With the creamy goodness of Daisy Sour Cream and the sunny flavor of lemon, these bars are guaranteed to brighten any table.

• Crumble Ingredients
  • Boxed Lemon Cake Mix: A convenient, pre-mixed base that yields an incredibly soft, moist, and chewy texture with minimal effort. It saves prep time compared to measuring dry ingredients from scratch.
  • Oats (1 ½ cups): Both old fashioned and quick cook oats work well in this recipe. Old fashioned oats have a chewier texture, while quick oats will make slightly softer, less chewy bars.
  • Salted Butter (1/2 cup, softened): Adds flavor to the crumble.
  • Egg (1 large): Used to bind the other ingredients in the crumble.

• Filling Ingredients
  • Eggs (2 large): Binds the other filling ingredients together and provides structure for the finished bars.
  • Lemon Frosting (16oz can): Enhances the bright citrus flavor and provides a creamy, sweet tartness to the bars.
  • Cream Cheese (4oz, softened): Adds a rich, creamy texture and a tangy flavor that balances the sharp tartness of the lemon.
  • Daisy Sour Cream (1/2 cup): Provides a rich, velvety layer between the crust and topping that softens the tart lemon flavor while adding creamy richness. It keeps the bars moist, luscious, and deliciously bakery-worthy.

• Use parchment paper with 1-2” overhand to line your pan for easy, clean removal and easy cleaning.
• Press the crumble bottom firmly and evenly into the corners to ensure uniform baking.
• Bake the crust until it is golden brown before adding the filling to ensure it stays crisp. A properly pre-baked crust acts as a barrier, preventing the lemon filling from making it mushy.
• A glass pan works best. Using a glass pan can prevent a metallic taste that sometimes accompanies lemon recipes in metal pans.
• Adding fresh lemon zest to the crumble or crust will enhance the lemon flavor.
• Avoid overbeating the filling to limit air bubbles.
• Chill completely before cutting with a hot, clean knife for the sharpest edges. Never cut hot bars, as they will fall apart.
• Make the day ahead for easier cutting.
• Store in the refrigerator in an airtight container for 3–4 days. May be frozen for up to 3 months. To freeze, wrap cooled bars tightly in plastic wrap and then place into a zip-top bag with the air removed.

1. Preheat the oven to 350° Spray 9×13” pan with nonstick spray.
2. Mix the cake mix, oats, butter and 1 egg. Reserve 2 cups for topping. Press remaining crumb mixture into the bottom of pan.
3. Blend frosting, cream cheese, sour cream, and remaining 2 eggs and pour over pressed crumbs.
4. Sprinkle the reserved crumb mix over the top and bake for 45-55 minutes. Cool to room temperature and then store in the refrigerator.
5. Sprinkle with powdered sugar before serving, if desired.