If you are looking for a lemon bar recipe that is easy to make and only requires two ingredients, this might be the perfect lemon bar recipe for you! Just angel food cake mix and lemon pie filling make up these easy lemon bars.
If you love lemon as much as we do, also try my Sour Cream Lemon Pie and 7-up Bundt Cake recipes.
Why this recipe works
In a world of lemon desserts, lemon squares are often overlooked. However, they shouldn’t be! There is something about the lemon flavor in these bars that citrus lovers can’t get enough of. These 2 ingredient lemon bars are so simple to make that anyone could do it!
That’s why I am excited to share this recipe for two-ingredient lemon bars with you today. These lemon bar recipes only require one bowl and two ingredients: angel food cake mix and lemon pie filling.
How to make easy lemon bars
These bars only use two ingredients: Angel food cake dry mix and a can of lemon pie filling. I used Duncan Hines brand for both, but you can substitute another brand and have great results.
How to tell when lemon bars are done
Lemon bars are so simple to make, but how do you know when they’re done? One thing you should watch out for with lemon bars is making sure that they don’t over bake and become dry or crumbly.
Use the toothpick method to see when your lemon bar will be done in the oven. When the designated bake time is over, puncture the middle with a toothpick. If it comes out clean, the dessert is done. If not, put them back in to bake a bit longer, checking the progress frequently.
How to store
- Don’t worry–these lemon bars are just as delicious the next day. Store them in an airtight container or wrap them up tightly with cling wrap and they will be ready to enjoy another day.
- You also can freeze these with wax paper in between the layers, then slip them into freezer ziplock bags.
How long do these last?
- These lemon bars will last for about one week, but they’re best when eaten the day that you make them.
- Make sure to store them properly to extend their freshness.
How to serve
- For best flavor, serve them after they are completely cooled. I personally like them served from the fridge the day after they are baked. Top lemon bars a sprinkle of powdered sugar.
- For an extra bit of fun, use a small cookie cutter to make a decorative shape on the lemon bars when you sprinkle the powdered sugar! You can also add a dollop of whipped cream for a touch of creamy sweetness.
Flavor variations to try
Instead of lemon pie filling, why not try another pie filling?
- Key lime pie filling (or curd works great)
- Pineapple Pie Filling
I hope you enjoy this easy to make recipe. It’s a great alternative dessert option to chocolate and makes a refreshingly light treat in the summer. They’re perfect for any occasion – even if it’s just because you need a sweet pick me up! I hope you enjoy them as much as we do around here!
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2 Ingredient Lemon Bars
Ingredients:
- 16 oz. angel food cake mix (I use Duncan Hines)
- 21 oz. lemon pie filling
For Serving:
- powdered sugar for dusting
Instructions:
- Preheat the oven to 350 degrees.
- In a large bowl mix together the lemon pie filling and angel food cake mix. Use a spoon or spatula to mix this together and don't over mix or whip.
- Spray a 9 x 13 pan with non-stick spray or grease with shortening. Add the batter to the pan and spread out evenly.
- Place in the oven on the center rack. Bake for 25 minutes or until top starts to brown.
- Place on a cooling rack and cool for 1-2 hours before cutting into squares.
How to Video:
Recipe Notes:
- Don’t worry–these lemon bars are just as delicious the next day. Store them in an airtight container or wrap them up tightly with cling wrap and they will be ready to enjoy another day.
- You also can freeze these with wax paper in between the layers, then slip them into freezer ziplock bags.
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sharon says
Made this as recipe stayed. Puffed up like a cake. Wasn’t cooked in the middle. I baked for 25 minutes at 350 as stated. Not like a bar at all. But Angel food cake is puffy and sticky. Not sure how this was supposed to turn out,
Sonia says
Making for the second time doesn’t last 24 hours in my house
MPH says
Could you use half of the cake mix and a can of lemon pie filling and put in an 8×8 pan?
Sarah Olson says
I don’t see why not!
Terri Hutcherson says
Did any of you all had 2 pouches in the cake mix? I did, one was the egg white mix and the other was the cake mix. I used both and it was good anyway.
Jonnie says
I made this today and it was delicious; however, it is lemon cake – NOT Lemon Bars.
phyllis macomber says
Does this have to be refrigerated? Why is it cakey rather than custardy? It was delicious tho.
Sarah Olson says
It’s more like a cake than custardy for sure. I would stick in the fridge if you aren’t going to eat within a day or two.
Cindy says
Can this be made with lemon curd?
Sarah Olson says
I don’t see why not!
Sharon McDonald says
as i live in australia i am not sure i can get the cake mix or the filling but would love to try this recipe what alternatives could i use.
Brenda says
Try ordering it mail order.
Debbie says
I made this last night. I added lemon zest and fresh lemon juice as others suggested. I thought it was ok, but hubby & family loved it. I think next time I make it I’ll try my son’s advice and top it with fresh sliced strawberries.
Jacque says
I made this and did not turn out. Waste of good ingredients. Will not be making again.
Pam Simmons says
I, too, tried this. Followed recipe exactly as written…WHAT A MESS! Very rubbery and it puffed up in some area and was thin and hard in other. I will not waste money or good ingredients again.
Barbara says
Can this be made with lemon curd?
Samantha says
Unfortunately, this did not work with gluten free angel food cake mix. I was so hopeful.
Rita says
I added lemon zest and the juice of one small lemon ..So delicious I save 5 plus stars
Karen says
Hi,
I am trying this cake recipe today. As I am a lemon lover, I am trying with your suggestion of lemon zest & juice. Looking forward to the results.
Thanks
Karen says
Hi Rita,
Thanks for the suggestion of the lemon juice & zest, it was so delicious. It enhanced the flavor of the bars. My family loved it!
Crystal says
Hi Karen: I am making the bars today and was wondering if lemon zest and lemon juice could be added. Thank you for replying to Karen with your success. My turn. Happy baking!
Deb says
How much zest and lemon juice should I add? Do I have to subtract any liquid??
sue becker says
Do you follow the recipe on the cake box or just use the cake mix with the lemon pie filling?
Sarah Olson says
Just the lemon pie filling.
Jill R says
Can I use a regular cake mix?
Sarah Olson says
I don’t think there would be enough moisture. I found this recipe for Lemon Sheet CakeLemon Sheet CakeLemon Sheet Cake, it has eggs with the lemon filling.
Joanne says
Made these a few weeks ago…. good!
Today made again with key lime creme….. off the chain !! Used a slightly smaller casserole dish for a thicker bar.
Garnished with whipped cream and lime twist
Absolutley delish! Thanks for the recipe!
Barb says
Sounds great! Where did you find the key lime filing?
Anne says
Would Key lime yogurt work?
Sarah Olson says
Yes, I think that would work well.
Linda says
Tried this recipe twice and it has blown up in the oven both times I don’t think I’ve done anything wrong I follow directions as you said but it’s like a balloon a sticky balloon I need help
Sarah Olson says
What size pan are you using? That’s the only thing I can think of.
Nancy says
I just made the recipe as is and it puffed up like a cake. I used a 9×13 pan
Suzanne Jenners says
Puffed up
Sharon says
Nightmare and mess
Maggie MacKenzie says
I plan to try this. Historically, I’ve only done the pineapple angel food cake. And I swear by Duncan Hines. Years ago the company sent me several pamphlets with adjustments to all their cake mixes for microwave baking. I only use their mixes.
Deb says
Sure wish this was for diabetics
Lanna says
Try using a package of sugar free lemon pudding, it calls for 2 cups of milk to make the pudding. Even better if you use unsweetened almond milk as it’s only 2 carbs .
Sarah Olson says
Great tip. I will try.
Vivian Ross says
You can’t use almond milk it won’t thicken read on pudding instructions I have tried it this is the first time I have posted anything
Bill says
Good to know
Henny Dumortier says
Can hardly wait to try this one, esp since I have company this week!
Rita says
I will be making this real soon.
Carol bauer says
I could not find a 21oz can of lemon filling only 15.75 oz will it still work?
Sarah Olson says
I would add the difference in water and I think it would work fine.
Lis says
What about making up the difference using lemon juice?
Sarah Olson says
I think that would work great!
Delpha says
I used lemon Kurd since I couldn’t find lemon cream pie filling. I added juice of one lemon and it was delicious. Gone too quickly to take a picture
Tammy says
I have made these using lemon Pudding cups. Takes 8 little cups. Tastes great!
Debbie says
I found the 21 oz cans on Walmart.com