Sometimes the best desserts are the ones that don’t require a long grocery list, a bunch of mixing bowls, or hours in the kitchen.
And if there’s one thing I love, it’s finding a recipe that’s easy to throw together without spending a fortune.
These 2-Ingredient Lemon Bars are exactly that!
All you need is a box of angel food cake mix and a can of lemon pie filling. That’s it! Two ingredients, a few minutes of prep, and you’ve got a sweet, tangy lemon dessert ready for the oven.
If you love lemon desserts but don’t want to spend all afternoon baking, this is definitely a recipe worth keeping around.
I enjoy cooking and trying new recipes, but sometimes I just want something easy.
Not every dessert needs to be made completely from scratch to be delicious.
What caught my attention about this recipe was how little effort it takes. There’s no measuring out flour, cracking eggs, or softening butter.
You just mix two ingredients together, pour everything into a baking dish, and let the oven do the rest.
And because both ingredients are pantry-friendly, this is a great dessert to keep in mind when you need something sweet without making a big grocery run.
When most people think of lemon bars, they picture a buttery shortbread crust with a thick, tart lemon filling.
These are a little different.
Using angel food cake mix gives these bars a lighter, softer, cake-like texture, while the lemon pie filling adds that sweet and tangy lemon flavor.
Think of them as a cross between a fluffy lemon cake and a lemon dessert bar.
They’re simple, sweet, and perfect for anyone who enjoys lemon-flavored treats.
Ingredients
You only need two main ingredients!
- 1 box (16 ounces) angel food cake mix
- 1 can (15.75 ounces) lemon pie filling
Optional:
- Powdered sugar for dusting on top
That’s the entire grocery list!
Make sure you’re using a complete, one-step angel food cake mix that only requires water when prepared according to the box. For this recipe, you won’t actually add the water.
Step 1: Preheat Your Oven
Preheat your oven to 350°F.
Lightly grease a 9×13-inch baking dish with cooking spray to help prevent sticking.
Step 2: Mix Your Ingredients
In a large mixing bowl, combine the dry angel food cake mix and the entire can of lemon pie filling.
Stir until everything is well combined.
Don’t add the water or other ingredients listed on the cake mix box. You’re using the dry mix directly with the pie filling.
Step 3: Pour Into Your Baking Dish
Spread the mixture evenly into your prepared baking dish.
The batter will be thicker than a traditional cake batter, which is perfectly fine.
Step 4: Bake
Place the baking dish in your preheated oven and bake for approximately 30 minutes.
The top should be lightly golden, and a toothpick inserted into the center should come out without wet batter.
Oven temperatures can vary, so keep an eye on the bars toward the end of baking.
Step 5: Cool and Serve
Allow the lemon bars to cool completely before cutting.
If you want to dress them up a little, dust the top with powdered sugar.
Slice into 12 squares and enjoy!
Don’t add extra ingredients to the cake mix. The lemon pie filling provides the moisture needed for this recipe. Adding the water called for on the box will change the batter.
Let them cool before slicing. Giving the bars time to cool helps them firm up and makes cutting them into squares much easier.
Use a 9×13-inch baking dish. This gives the bars enough room to bake evenly without becoming too thick.
Add powdered sugar right before serving. Powdered sugar can absorb moisture if it sits on the bars for too long.
Try adding lemon zest. If you really love that fresh lemon flavor, a little grated lemon zest can give these an extra citrus kick.
One of my favorite things about simple recipes is how easy they are to customize.
Here are a few ideas if you want to experiment:
- White Chocolate: Add white chocolate chips for a sweeter twist.
- Extra Lemon Flavor: Mix in a little fresh lemon zest.
- Lemon Glaze: Drizzle a simple powdered sugar and lemon juice glaze over the cooled bars.
- Mini Lemon Bites: Try baking the mixture in a greased mini muffin pan, adjusting the baking time accordingly.
- Lime Version: Swap the lemon pie filling for lime pie filling for a different citrus flavor.
Of course, if you want to keep things as simple as possible, the original two-ingredient version works just fine.
If you have any leftovers, place them in an airtight container.
They can be stored in the refrigerator for approximately 3–4 days.
If you’re stacking the bars, place a sheet of parchment paper between the layers to help prevent sticking.
For the best texture, let refrigerated bars sit at room temperature for a few minutes before serving.
Happy baking!
Link to recipe: https://www.itisakeeper.com/wprm_print/2-ingredient-lemon-bars
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