Two-Ingredient Lemon Bars

Looking for a delicious dessert that’s easy to whip up with minimal effort? Two-ingredient lemon bars are the answer. This simple recipe has become a viral favorite across social media for good reason—just two ingredients, one bowl, and no fancy techniques. It’s the ideal solution when you want something sweet, citrusy, and satisfying without the hassle.

This dessert brings together the light, airy texture of angel food cake and the bright, tangy flavor of lemon pie filling. The result? A cloud-like lemon bar with a golden top and a fluffy middle that tastes like summer in every bite. Perfect for beginner bakers, busy moms, or anyone craving a fast and foolproof treat.

For those who love quick and effortless baking, this recipe aligns with the rise in popularity of easy dessert recipes on platforms like Pinterest and food blogs. Plus, the concept of mixing cake mix with a filling has roots in the post-WWII boom of boxed mixes—learn more about the fascinating history of cake mix. With just two pantry staples, you’ll be amazed at the flavor payoff.

🍰 What are two-ingredient lemon bars?

At their core, two-ingredient lemon bars are exactly what they sound like: a dessert made with just two components—angel food cake mix and lemon pie filling. There’s no need for eggs, oil, or butter. This minimalist recipe leverages the chemistry of the ingredients to create a soft, fluffy, and slightly chewy texture, with a golden top and a citrusy zing.

The magic lies in how these two ingredients interact:

• Angel food cake mix: Contains egg whites, flour, and stabilizers. When hydrated, it puffs up into a light and airy texture.

• Lemon pie filling: Acts as both the liquid and flavor agent. It gives the bars their distinctive tartness and moisture.

Unlike traditional lemon bars that require a shortbread crust and a lemon custard layer, these are more like lemon cake bars—fluffier and lighter in texture. The simplicity also makes them incredibly versatile for beginner bakers or quick prep during holidays or parties.

Curious about the science behind it? The aeration comes from the whipped egg whites already included in the cake mix blend. It’s important to use a single-pouch mix like Betty Crocker or Duncan Hines. For more on this unique cake type, check out angel food cake and how it differs from regular cake bases.

You’ll also find inspiration for similar ideas when browsing lemon desserts on Pinterest. These bars fit right in with the trend of no-fuss baking that doesn’t sacrifice flavor.

🥄 Ingredients breakdown

This recipe couldn’t be simpler, but choosing the right ingredients is essential for the perfect result.

🧁 Angel food cake mix

• Use a single pouch mix (15.25 oz) like those from Betty Crocker or Duncan Hines. Double-pouch mixes or “just add eggs” varieties will not work.

• Do not add any other ingredients the box might suggest—just the dry mix.

Why it works:

• Contains powdered egg whites and stabilizers

• Expands and aerates in the oven

• Gives a spongy, cake-like texture

Want to learn more about the chemistry of cake bases? The cake mix Wikipedia page gives a deeper dive into how these convenient products revolutionized home baking.

🍋 Lemon pie filling

• One can (21 oz) of lemon pie filling is required.

• Brands like Comstock or Lucky Leaf are excellent choices.

• Make sure it’s pie filling, not lemon curd. While similar in flavor, their textures and moisture contents differ.

If you’re unsure about pie fillings in general, explore this comprehensive list of fruit preserves and fillings to understand the differences.

Optional additions

Want to enhance the flavor? Try these:

• 1 teaspoon lemon zest for added brightness

• Powdered sugar for topping

• Unsweetened coconut flakes for texture

• A handful of fresh raspberries or blueberries for a fruity twist

These are purely optional but can elevate the final result.

🔪 Step-by-step instructions

Ready to bake? Follow these clear steps for consistent results every time:

✅ Preparation

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 9×13-inch baking dish or line it with parchment paper. For info on how parchment paper works in baking, check this guide.

🥣 Mixing the ingredients

1. In a large mixing bowl, add:

   • 1 box (15.25 oz) angel food cake mix

   • 1 can (21 oz) lemon pie filling

2. Stir gently until fully combined. The batter will be fluffy and slightly thick.

3. Avoid overmixing as it can deflate the batter and affect the final texture.

🧁 Baking

1. Pour the batter into the prepared pan.

2. Spread evenly with a spatula.

3. Bake for 28–32 minutes or until the top is lightly golden and the center is set.

4. A toothpick inserted should come out clean.

❄️ Cooling and slicing

1. Allow the lemon bars to cool completely in the pan. This prevents crumbling when slicing.

2. Once cool, slice into squares or bars using a sharp knife.

3. Dust with powdered sugar for an elegant finish.

Following these steps ensures that the bars hold their structure while remaining fluffy and moist inside. They’re perfect for showcasing at summer potluck desserts or holiday gatherings.

🍓 Recipe variations and add-ons

Want to spice things up? There are plenty of ways to customize these bars while keeping the core structure intact.

Popular variations:

• Coconut lemon bars: Stir in ½ cup of unsweetened shredded coconut.

• Raspberry swirl: Add dollops of raspberry jam or puree before baking and swirl with a knife.

• Glazed lemon bars: Mix powdered sugar and lemon juice to make a drizzle glaze.

• Extra tangy: Add 1 tsp of lemon zest or a splash of lemon juice for added citrus punch.

Flavor combinations:

• Strawberry and lemon

• Blueberry lemon with zest

• Orange-lemon using orange pie filling for a hybrid flavor

Check out more cake bar recipes on Pinterest for fresh ideas that blend well with this two-ingredient base.

⚠️ Common mistakes to avoid

While this recipe is incredibly simple, a few common missteps can impact your results.

• Using the wrong mix: Make sure the cake mix is specifically angel food with only one pouch.

• Overmixing: Stir gently to maintain fluffiness.

• Underbaking: Bars may collapse if removed too early. Look for a lightly golden top and set center.

• Overbaking: Leads to dry, crumbly texture.

• Not cooling completely: This step is crucial before slicing.

Avoiding these errors ensures that your lemon bars come out with the right balance of airy and chewy textures every time.

🧊 Storage and shelf life

These bars store well and taste great chilled too.

Room temperature:

• Store in an airtight container for up to 2 days.

Refrigerator:

• Keeps fresh for up to 5 days.

• Ideal for warm climates or if topped with glaze or fruit.

Freezer:

• Wrap bars individually in plastic wrap and store in a zip-top bag.

• Freeze for up to 2 months.

• Thaw at room temperature for best texture.

Knowing how to store your dessert properly helps maintain flavor and prevents waste.

🍽️ Serving suggestions

These light and tangy bars are versatile enough for almost any occasion.

Perfect for:

• Summer BBQs

• Easter brunch

• Baby or bridal showers

• After-dinner dessert

Pair with:

• Whipped cream or Cool Whip

• Fresh berries like strawberries or raspberries

• Hot tea or coffee

Serve them alongside other lemon desserts or feature them as a refreshing end to a rich meal.

🧾 Nutritional information and dietary notes

While not a low-calorie dessert, these bars are relatively light thanks to the lack of added fats or dairy.

Approximate nutrition (per bar, based on 24 bars):

• Calories: 120

• Fat: 0.5g

• Carbs: 28g

• Sugar: 18g

• Protein: 2g

Dietary considerations:

• Low-fat: Yes

• Dairy-free: Yes (check pie filling label)

• Not gluten-free: Contains wheat

• Nut-free: Yes (check for cross-contamination)

If you’re looking for lower-carb or gluten-free options, consider exploring baking tips for beginners for substitutions like almond flour or sugar-free pie filling.

❓ FAQs

Can you use lemon curd instead of lemon pie filling?

Lemon curd is more concentrated and thicker, which can affect the moisture level. It’s best to use lemon pie filling, but in a pinch, you can try curd with a few tablespoons of water to thin it out.

Why did my lemon bars turn out runny?

Undercooking is usually the issue. Make sure to bake until the top is golden and a toothpick comes out clean. Cooling completely is also essential for proper setting.

Can I make lemon bars with other flavors of pie filling?

Yes! Cherry, raspberry, blueberry, and even apple work great. Just make sure it’s a 21 oz can of pie filling, not fruit topping or preserves.

Do you refrigerate lemon bars after baking?

Yes, especially if you’re storing them for more than a day. Refrigeration helps preserve the texture and prevents spoilage.

What does angel food cake mix do in this recipe?

It provides the structure and lift, thanks to the whipped egg whites in the mix. It replaces flour, eggs, and sugar you’d normally need in a cake recipe.

Are two-ingredient lemon bars healthy?

They’re lower in fat and dairy-free, but still high in sugar and carbs. Moderation is key, especially for those watching their sugar intake.

Can I make this recipe in a different pan size?

Yes, but baking time will vary. An 8×8 pan will make thicker bars and may need up to 35 minutes. Adjust accordingly and check doneness with a toothpick.

🏁 Conclusion

Two-ingredient lemon bars are a brilliant example of how simple ingredients can come together for a surprisingly delicious dessert. With minimal prep, zero baking stress, and endless variation possibilities, they’ve earned their place as a go-to treat for busy bakers.

This recipe taps into the ongoing trend of minimalist baking, where flavor meets function. Whether you’re preparing for a summer gathering or just want something sweet after dinner, these bars deliver every time.

Don’t forget to explore lemon pie filling variations, or find new twists through summer potluck desserts ideas. Try them once, and they’re bound to become a staple in your baking rotation.

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