These two-ingredient lemon bars are a breeze to make and offer the perfect balance of tangy and sweet. Made with a box of angel food cake mix and a can of lemon pie filling, they are the ideal choice when you need a quick and easy dessert.
Easy Lemon Bars
We all know I love easy recipes, and it doesn’t get much easier than a two-ingredient recipe. These lemon bars are perfect for when you want something sweet without putting in a lot of effort. While they aren’t as gooey as traditional lemon bars, they still pack a perfect lemon flavor. A quick dusting of powdered sugar on top, and they’re ready to enjoy—chef’s kiss!
If you love easy dessert bars just as much as I do, check out my Sugar Cookie Cheesecake Bars!
Simple Ingredients
- Angel food cake mix – This mix provides a light, airy texture that forms the base of the lemon bars. Be sure to use the ‘add water only’ kind of mix.
- Lemon pie filling – Adds a bright, tangy flavor that perfectly complements the sweetness of the cake mix.
Making the 2-Ingredient Lemon Bars
- Prepare – Preheat your oven to 350 degrees F. Line the bottom and sides or grease a 9×13-inch cake pan.
- Mix the batter – In a large mixing bowl, mix the angel food cake mix and lemon pie filling with a wooden spoon or spatula until well combined. The mixture will be fluffy and airy.
- Pour into a baking dish – Spread the mixture evenly into the prepared baking pan.
- Bake – Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool – Let the bars cool completely in the pan before cutting into squares.
Variations and substitutions
Lemon curd – If you can’t find canned lemon pie filling, lemon curd works perfectly as a substitute for a rich and tangy flavor. You will need 2 cups of curd.
Dust with powdered sugar – Sprinkle powdered sugar over the cooled lemon bars for a classic touch.
Add a lemon glaze – Mix 1 cup powdered sugar with 2-3 tablespoons of lemon juice to create a simple lemon glaze to drizzle over the bars.
Add lemon zest – Mix in some lemon zest with the batter to enhance the lemon flavor even more. I would recommend the zest of one lemon.
Key lime pie filling – Substitute lemon pie filling with key lime pie filling for a tangy twist. (Note: I haven’t tried this variation myself, so let me know how it turns out if you do!)
Tips for success
- Use the correct angel food cake mix – Make sure to use the “just add water” kind of angel food cake mix.
- Skip the box instructions – You’ll only need the dry cake mix; don’t prepare it according to the package directions.
- Mix by hand – Avoid using an electric mixer, as the cake mix can easily explode everywhere. (Ask me how I know!)
- Line the baking pan – Line your baking pan with parchment paper. This makes it much easier to remove the bars once they’re baked and cooled. Spray a bit of cooking spray under the paper to anchor it in place so it doesn’t slide around when spreading the batter.
- Watch the baking time – Ovens can vary, so start checking the bars a few minutes before the suggested baking time. They’re done when the edges are golden brown, and a toothpick inserted in the center comes out clean.
- Cool completely – Let the bars cool completely in the pan before attempting to cut them. This helps them set properly and makes for cleaner slices.
How to store the bars
Store the bars in an airtight container at room temperature for up to two days or in the refrigerator for up to five days to keep them fresh.
These bars can be frozen for up to three months. Wrap them tightly in plastic wrap and store in an airtight container or freezer bag. Thaw in the refrigerator before serving.
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Two Ingredient Lemon Bars
Ingredients
- 1 (16-ounce) box of angel food cake mix
- 1 (21-ounce) can of lemon pie filling
Instructions
- Preheat your oven to 350 degrees F. Line the bottom and sides of a 9×13-inch baking dish with parchment paper.
- In a large bowl, mix the angel food cake mix and lemon pie filling with a wooden spoon or spatula until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before cutting.
Notes
- Store the bars in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days to keep them fresh.
- These bars can be frozen for up to three months. Wrap them tightly in plastic wrap and store in an airtight container or freezer bag. Thaw in the refrigerator before serving.
- Use the “just add water” kind of angel food cake mix. You’ll only need the dry cake mix; don’t prepare it according to the package directions.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.