Two-Ingredient Lemon Bars

If you crave a treat that is sweet citrusy and light with almost no work these two-ingredient lemon bars are your answer They are unbelievably easy perfect for busy days when guests drop by and guaranteed to be crowd-pleasers with minimal ingredients

I started making these in college when my mini oven and shoestring budget made baking from scratch impossible Now everyone in my family asks for them at BBQs and brunches

Ingredients

• Boxed angel food cake mix: Creates the signature airy rise and tenderness Opt for a name-brand mix for fluffier results
• Lemon pie filling: Delivers tangy bright true lemon flavor Use a high-quality filling with real lemon juice for best taste
• Optional powdered sugar: For dusting and extra sweetness Choose pure cane powdered sugar for a cloud-like finish

Instructions

Mix the Batter:

Combine the entire box of angel food cake mix with the can of lemon pie filling in a large mixing bowl Stir well until totally uniform The batter will look airy and a bit sticky

Prepare the Baking Dish:

Lightly grease a nine by thirteen inch glass or metal baking dish This prevents sticking and ensures easy removal of each bar

Bake:

Pour the batter into your prepared pan and spread evenly so the bars bake up uniformly Bake at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes Watch for the top to turn golden and for the bars to feel set when you gently press them

Cool and Finish:

Remove the pan from the oven Let the bars cool completely to help them set slice cleanly and develop their flavor Once cool dust with powdered sugar for an extra touch Slice into squares and serve

Enjoy:

These lemon bars taste amazing warm or at room temperature Store leftovers in an airtight container to keep them fresh

The lemon pie filling is always my favorite part because it makes the bars taste homemade and zesty no matter how little time I have Once I brought a pan of these to a family picnic and my aunt still asks for the recipe every summer

Storage Tips

Store leftover bars in an airtight container at room temperature for two days or in the fridge up to five days To keep them softer store with a slice of bread in the container They also taste good chilled right out of the fridge for a different texture Wait until bars are fully cool before covering to avoid condensation that can make the tops sticky

Ingredient Substitutions

You can swap the angel food cake mix for regular yellow cake mix if you prefer a sturdier cakier bar Lemon pie filling can also be replaced with homemade or store-bought lemon curd for a richer lemon bar Try adding a tablespoon of lemon zest to the batter for stronger citrus aroma if available

Serving Suggestions

Serve plain or dusted generously with powdered sugar Try topping with fresh berries or a dollop of whipped cream for a fancy touch Perfect for picnics or dessert tables because they slice and travel well

Cultural or Historical Context

This shortcut recipe has roots in classic American bake sales where time-saving tricks were a must Lemon bars are a staple at spring and summer potlucks for their sunny flavor and easy assembly

Seasonal Adaptations

In spring top with sliced strawberries or raspberries for a fresh touch During winter add a teaspoon of ginger or cardamom to the batter for a warming twist Great for Easter Mother’s Day or bridal showers because of their gentle color and flavor

Helpful Notes

Double the recipe for a party or large gathering simply use two pans and rotate halfway through baking Always let cool completely for cleanest slices lemon bars will be gooey if cut hot Try using a rimmed sheet pan for thinner crisper bars perfect for large groups

These two-ingredient lemon bars deliver more cheer and flavor than recipes three times the effort and I love how fast they are to whip up with pantry staples

Recipe FAQs

→ Can I use yellow cake mix instead of angel food?

Yes, both yellow cake and angel food cake mixes work well for these lemon bars. Each type gives a slightly different texture.

→ Do I need to add eggs or oil to the mix?

No additional eggs or oil are required. Just combine the cake mix and lemon pie filling for best results.

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

Bake until the bars are golden on top and set in the center, usually between 25-30 minutes.

→ Can I use homemade lemon pie filling?

Yes, homemade lemon pie filling can be used, but make sure it's thick for the right consistency in your bars.

→ How should I store leftover lemon bars?

Store leftover lemon bars in an airtight container at room temperature for up to two days or refrigerate for longer freshness.