Name: Two-Ingredient Lemon Bars
Prep time: 10 min
Cook time: PT-488352H49M47S
Total time: PT-488352H49M47S
Cuisine: American
Ingredients: 1 box angel food cake mix; 1 can (21 oz) lemon pie filling

These two-ingredient lemon bars are the ultimate shortcut dessert. With just a box of angel food cake mix and a can of lemon pie filling, I can whip up a light, tangy treat that tastes like it took far more effort than it really did. They’re perfect when I want something sweet and citrusy without spending a lot of time in the kitchen. Two-Ingredient Lemon Bars

Why You’ll Love This Recipe

I love how effortless these lemon bars are to make. There’s no need for a mixer, no complex steps, and no long ingredient list. They come together in one bowl, bake quickly, and taste like a sunshine-filled bite of summer. The combination of fluffy cake and tangy lemon filling gives each square a deliciously unique texture that’s hard to resist. It’s one of my favorite go-to desserts for gatherings, potlucks, or just a quick sweet craving at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

angel food cake mix
lemon pie filling (canned)

directions

I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, I combine the angel food cake mix and lemon pie filling. I don’t add any water, eggs, or other ingredients.
I stir everything together until the mixture is well blended.
Then, I pour the batter into the prepared baking dish and spread it evenly.
I bake it for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
After baking, I let the bars cool completely before slicing them into squares.
For a finishing touch, I sometimes dust the tops with powdered sugar once cooled.

Servings and timing

This recipe makes about 12 to 16 lemon bars, depending on how I slice them. It takes roughly 10 minutes to prepare and 25–30 minutes to bake, so I usually have a batch ready in under 45 minutes.

Variations

When I want to mix things up, I sometimes add a teaspoon of lemon zest for an extra citrusy kick. For a more decadent version, I drizzle a simple glaze made of powdered sugar and lemon juice over the cooled bars. If I’m feeling creative, I fold in a handful of shredded coconut or white chocolate chips before baking.

storage/reheating

I store these lemon bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For freezing, I wrap each bar individually and place them in a freezer-safe bag or container—they’ll keep for about 2 months. I let them thaw at room temperature before serving. These bars are best enjoyed at room temperature or chilled, so I don’t usually reheat them.

FAQs

How do I know when the lemon bars are done baking?

I check if the top is lightly golden and a toothpick inserted in the center comes out clean. That usually means they’re ready.

Can I use homemade lemon filling instead of canned?

Yes, I can use homemade lemon curd or pie filling if I prefer. I just make sure it’s thick enough to mix well with the cake mix.

Do these lemon bars have a crust?

No, they don’t have a traditional crust. The angel food cake mix creates a light and airy texture throughout the bar.

Can I make these gluten-free?

Yes, if I can find a gluten-free angel food cake mix, I can easily make this recipe gluten-free.

Why is my batter so fluffy and airy?

That’s the magic of angel food cake mix! It naturally puffs up and gives the bars their soft and spongy texture without extra ingredients.

Conclusion

These two-ingredient lemon bars are proof that a quick and easy dessert can still be incredibly delicious. I love how they come together in minutes and deliver such bright, zesty flavor. Whether I’m making them for a party or just to satisfy a sweet craving, they always hit the spot.