Easy 2-Ingredient Lemon Bars
These 2-ingredient lemon bars are proof that dessert doesn’t need a long list of ingredients to be totally delicious. Just a box of angel food cake mix and a can of lemon pie filling are all you need.
They come out soft, tangy, and dusted with powdered sugar, with a texture somewhere between a lemon bar and a fluffy sponge cake. Perfect for last-minute gatherings or when a citrus craving hits.
Why These 2-Ingredient Lemon Bars Work
I keep coming back to this recipe because it tastes like you spent way more effort than you actually did. The angel food mix gives them a light, airy crumb that soaks up the lemon filling without getting soggy.
Biting into one is like a lemon cloud with a crackly sugar top. They’re sweet but sharp enough to make your mouth water, and you can throw them together in under 5 minutes before the oven does the rest.
Ingredients
- 1 box (16 oz) angel food cake mix: make sure it’s the one-step kind that only needs water, not a regular cake mix.
- 1 can (21 oz) lemon pie filling: use canned lemon pie filling, not lemon curd, so the bars set up thick and tender.
Variations / Substitutions
- Swap the filling: use cherry, blueberry, or apple pie filling for a different fruit bar that works exactly the same way.
- Add an extract: stir in ½ teaspoon vanilla or almond extract for a more rounded flavor.
- Make it gluten-free: look for a gluten-free angel food cake mix; the texture will be a little more dense but still works.
- Go extra lemony: blend 1 to 2 teaspoons finely grated lemon zest into the batter for a brighter citrus punch.
- If you like this, our Lemon Poppy Seed Loaf is another easy citrus treat worth trying.
How to Make 2-Ingredient Lemon Bars
Step 1: Combine the Cake Mix and Pie Filling
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, stir together the 16 oz box of angel food cake mix and the entire 21 oz can of lemon pie filling. Mix with a spatula just until no dry pockets remain, about 1 minute. The batter will turn thick, fluffy, and pale yellow.
Step 2: Spread the Batter into the Pan
Scrape the batter into the prepared pan. It will be quite sticky. Use an offset spatula or the back of a spoon, lightly greased to keep it from sticking, and spread the batter into an even layer corner to corner. Once it’s level, slide the pan into the oven.
Step 3: Bake the Lemon Bars
Bake for 25 to 30 minutes. The top will turn golden brown and the edges will pull away from the sides of the pan. A toothpick stuck in the center should come out with just a few moist crumbs, not wet batter. The scent of sweet lemon will fill the kitchen.
Step 4: Cool, Dust, and Slice the Bars
Let the bars cool completely in the pan on a wire rack, about 1 hour. They need this time to firm up all the way through. Once cool, dust a generous layer of powdered sugar over the top, then cut into squares with a sharp knife. If you lined the pan with parchment, you can lift the whole block out for extra-clean slices.
Tips for the Best 2-Ingredient Lemon Bars
- Use only angel food cake mix.: Regular cake mix contains different leavening and won’t puff up the same way, so stick to the 16-ounce angel food box.
- Don’t overmix.: Stir until the dry mix just disappears. Overmixing will collapse the air you need for a soft, springy texture.
- Cool completely before cutting.: Warm bars crumble. Wait until the pan feels cool to the touch before you dust and slice.
- Line the pan with parchment.: A parchment sling with overhang makes lifting and cutting a breeze, no stuck corners.
Bake times can shift a little depending on your pan’s size and material.
| Pan Size | Bake Time | Texture Note |
|---|---|---|
| 9×13-inch | 25–30 mins | Standard bars, about 1 inch thick |
| 8×8-inch | 30–35 mins | Thicker, more cake-like bars |
| 9×9-inch | 28–32 mins | In between, slightly thicker than standard |
Storing Leftover Lemon Bars
- Refrigerate: keep bars in an airtight container in the fridge for up to 5 days. The lemon flavor deepens a bit after a day.
- Freeze: wrap cut bars tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
- Serving temperature: these are great cold or at room temperature. If you prefer them a touch warmer, a quick 10-second microwave zap does the trick.
Frequently Asked Questions
Can I make these with a different cake mix flavor?
No, only angel food cake mix works because of its unique structure. You can, however, change the pie filling flavor to any fruit you like.
Why did my bars sink in the middle?
This usually happens if the oven door was opened too early or the batter was overmixed. Let them bake undisturbed for at least 20 minutes before checking.
Can I use homemade lemon curd?
Canned lemon pie filling is thick and designed to set firmly. Homemade curd is thinner and will leave you with a soft, runny pan of bars, so stick with the can.
Is a sugar-free cake mix okay to use?
Yes, a sugar-free angel food cake mix works fine. The bars will be a little less sweet and slightly less airy, but the pie filling carries plenty of flavor.
Can I add fresh lemon zest?
Absolutely. Stir 1 to 2 teaspoons of finely grated lemon zest into the batter right after combining the two main ingredients for a brighter, more natural lemon hit.
2-Ingredient Lemon Bars Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. Stir together the cake mix and pie filling in a bowl until no dry streaks remain.
- Scrape the thick batter into the pan and spread it evenly with a greased spatula.
- Bake for 25 to 30 minutes, until the top is golden and a toothpick comes out with moist crumbs.
- Cool completely in the pan, dust with powdered sugar, and slice into bars.
