Why You’ll Love This Recipe
What I love about these lemon bars is that they’re easy to make, require no chilling, and take less than half an hour…so simple.
But my favorite part? These bars are perfectly crisp on the edges, yet soft, and all you have to do is add your cake mix and lemon cream to a large mixing bowl.
Ingredients
When it comes to lemon bars, I like to keep things pretty straight forward and simple.
How to Make 2 Ingredient Lemon Bars
1. Mix together 1 box (16 oz) angel food cake mix and 1 can (21 oz) lemon cream pie filling until smooth (1-2 minutes).
2. Beat on medium-high speed in a blender until well combined, about one to two minutes.
3. Spread batter evenly in the pan.
4. Bake: Once you spread the batter into the prepared baking pan, bake for 25 to 30 minutes until golden brown. Allow the cake to cool completely.
5. Slice into 12 bars and enjoy!Optionally, dust the top of the bars with powdered sugar. Make sure to slice into 12 bars and enjoy!
2 Ingredient Lemon Bars
Ingredients
- 16 oz angel food box
- 21 oz lemon cream pie can
- powdered sugar garnish, optional
Instructions
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Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with nonstick spray.
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Add your cake mix and lemon cream to a large mixing bowl.
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With your mixer, beat on medium-high speed until well combined, about one to two minutes. Spread the batter into the prepared baking pan.
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Bake for 25 to 30 minutes until golden brown. Allow the cake to cool completely.
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Optionally, dust the top of the bars with powdered sugar. Slice into 12 bars and enjoy.
Expert Tips for Success
- Use the Right Angel Food Cake Mix: Choose the one‑step variety that says just add water. Two‑packet mixes (with separate egg white powder) change the texture and make the bars dense or sticky.
- Do not add the water-just the dry mix. Adding liquid will make the bars too wet to set properly.
- Avoid Overmixing: Mix the lemon pie filling and dry cake mix only until combined. Overmixing deflates the batter and results in denser, less fluffy bars. One to two minutes on medium speed or gentle hand mixing is ideal.
- Bake Until Just Set: Bake until golden brown and a toothpick inserted in the center comes out clean. If underbaked, the center may collapse upon cooling; if overbaked, bars turn dry. Look for a slightly springy texture when pressed lightly.
- Cool Completely Before Cutting: Allow bars to cool fully in the pan before slicing. This helps them firm up for clean, even cuts without tearing or sticking. For clean edges, use a sharp knife sprayed lightly with nonstick spray and press straight down rather than sawing.
FAQs
- Should I add the water that the angel food cake calls for? No, you do not want to add the water the angel food cake calls for, or your moisture content will be too high, and your bars will not set up.
- How Do I Know When They’re Done Baking? The top should look golden, slightly cracked, and spring back when touched in the center. If it feels wet, bake another 3-5 minutes.
- Why Did My Bars Puff Up and Stay Puffy? A bit of puffing is normal, but if they stay ballooned, it means the batter had too much air. Next time, mix gently and let batter rest 2-3 minutes before baking.
- Can I Add More Lemon Flavor? To intensify the lemon flavor, you could add lemon zest or lemon extract. You would need ¼ teaspoon if using the extract and the zest of one lemon if using the lemon.
- What is the best way to cut the bars? It is best to use a long, straight-blade knife. Instead of slicing immediately, press the knife straight down till it hits the bottom of the pan and then pull it free. This will give clean, precise cuts. I also like to spray the knife with nonstick spray to help ensure that it doesn’t stick. It is a very moist bar, so it tends to stick to the knife.
- How can I tell when they are done? To tell if your bars are done, you can insert a toothpick or a butter knife into the center of the cake; if it comes out clean, they are done. If it comes out with sticky batter on it, they need to bake a few minutes longer.
- What are some toppings I could use? If you are looking for topping ideas, you could try a lemon glaze, fresh berries, whipped cream, or lemon curd, any of which would pair well with your lemon bars.
The Center Looks Gooey or Under‑Baked
Bake until the top is lightly golden and springs back when touched. Let them cool completely before slicing, since they firm up as they rest. A glass pan may need a few extra minutes compared to metal.
My Lemon Bars Stuck to the Pan
Spray your baking dish generously with nonstick spray or line it with parchment paper, allowing a small overhang for easy lifting after cooling.
My Lemon Bars Were Dry Instead of Moist
Stick closely to a 25-30 minute bake time and do not overbake. Bake just until golden and slightly soft in the center – the lemon bars will continue to set as they cool.
If You Don’t Have Angel Food Cake Mix
- Yellow Cake Mix: Works well for a slightly denser, sweeter bar. The bars will be more cake‑like and less airy than the original.
- White Cake Mix: Delivers a lighter color and similar soft texture with a little less sweetness.
- Gluten‑Free Cake Mix: You can try a gluten‑free angel food or yellow mix, but results vary-many bakers report less rise and a fudgier texture, so add one extra tablespoon of water if the batter is too thick.
If You Don’t Have Lemon Pie Filling
- Lemon Curd: Gives a rich, tangier flavor and smooth finish. Use about 1⅔ to 2 cups to match one standard can of pie filling.
- Lemon Pudding (Instant or Cooked): Provides a softer, creamier crumb. Choose the “cook and serve” version for thicker consistency.
- Homemade Substitute: Combine 1 cup sweetened condensed milk + ½ cup fresh lemon juice + zest of 1 lemon for a similar zingy effect.
- Other Pie Fillings: Try cherry, blueberry, or pineapple for fun seasonal variations-these swaps keep the same easy 2‑ingredient method but change the flavor completely.
What If I Want Extra Lemon Flavor
- Add lemon zest or 1 teaspoon pure lemon extract to boost brightness.
- Layer thin lemon slices on top before baking for a pretty, caramelized finish.
Can I Make Lemon Bars Gluten Free?
Use a gluten-free angel food cake for a gluten-free option.
Dairy‑ or Egg‑Free Adjustments
These bars are naturally egg‑ and dairy‑free since the angel food mix already includes the leavening and structure. For a vegan version, use a certified vegan lemon pie filling or one made with cornstarch and plant‑based milk.
For Toppings and Finishing Touches
- Powdered sugar dusting for that bakery‑style look.
- Whipped cream, fresh berries, or lemon glaze to add moisture and extra visual appeal.
Pro Tip for Perfect Texture
Always use a one‑step “just‑add‑water” angel food cake mix-that type ensures the right rise and crumb structure. Other mixes often call for eggs or oil and will not create the same lift in 2‑ingredient recipes.
How do I serve my 2-Ingredient Lemon Bars?
Once your lemon bars have cooled and you have sliced them, you can serve them with a dollop of cool whip and a mint leaf if it is paired well with iced tea or lemonade if you want extra lemony goodness.
Storage and Leftovers
2-Ingredient Lemon Bars should be stored at room temperature for 2 days. In the refrigerator in an airtight container for up to 7 days.
Can I Freeze Lemon Bars?
Yes. Once cooled, slice and freeze in a single layer, then transfer to a freezer‑safe container for up to 2 months. You can also use a freezer-safe Ziploc with as much air as possible removed. Defrost in the refrigerator overnight before serving.
