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
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.
Cyndi says
They tasted great, but they weren’t bars. They needed a fork to eat. I had hoped they’d be a great finger food for picnics.
Kathy says
I made these 2 ingredient lemon bars, they were okay but I would nor make them again, to spongey and I like the lemon curd on a crust,
ELLEN says
My angel food cake mix came with the cake mix and a pouch of powdered egg whites. Are you supposed to use the egg whites. It turned out tasty. Just wondering.
Retro Potluck says
As long as it turned out delicious, that’s all that matters. But we’ve just used the powdered mix and then the lemon as our mix didn’t have powdered eggs.
Margaret gilliland says
Mine puffed up too much what did I do wrong
Retro Potluck says
I’m not sure without knowing exactly what you used and how you made it.
Cat says
Oops I replied to the wrong message! Mine puffed up too, above the edges of the pan. And I used 1 box angel food cake and 1 can lemon pie filling (22 oz).
Any ideas about why it puffed up?
Retro Potluck says
Did you just use the dry mix?
Tracy says
Made this yesterday, so simple and delicious! Whole family loved them!
Retro Potluck says
So happy to hear that!
Cyndi says
I’m excited to try this with lemon filling. I love Angel food cake texture, more sponge than cake. I have made a very similar recipe using crushed pineapple and it’s delicious and refreshing. Thank you for the recipe!
Retro Potluck says
Hope you enjoy it. It’s not a true lemon bar recipe but it’s a great lemon bar recipe to use in a pinch when you’ve got a dessert to make quickly.
Readergram says
Have been making a similar recipe for years, only difference is I have used many different kinds of pie filling. Cherry, strawberry, blueberry. I also put a can of the same pie filling I used in the cake on top of the cake after it is cooled. I also put cool whip on top of that.
Very easy and fast recipe if needed in a hurry.
Retro Potluck says
So happy to hear you’ve used other fillings; it helps keep things interesting and tasty.
Joy says
I made this. Please don’t call it lemon bars. More like lemon sponge cake.
Retro Potluck says
We’ve enjoyed, whatever name you want to call them is fine by us.
Kathy says
Mine puffed up like a soufflé! Tasted great though!
Nina Amer says
Thank you for this recipe. I think it’s a great recipe for kids to try on a snow day or a play date because it is really simple. For me though, I don’t think I would make it again. I followed the instructions precisely and had to bake about 15 minutes longer before the middle wasn’t jiggly. The taste was fine but the texture had a strange bounciness to it. Once I reminded myself that it is Angel Food Cake after all, I understood the texture. My husband thought they were okay but he wouldn’t mind if I didn’t make them again either. I think these 2 ingredients go well together, but I’d prefer to make the Angel Food Cake, then cube it and add dollops of the lemon in a parfait glass instead. Thank you again for the recipe
Retro Potluck says
I appreciate you trying them and leaving me your feedback.
Joyce says
Can I use a 9×9 instead of 9×13
Retro Potluck says
They will be much thicker and need a bit longer to bake.
Nancy G says
I don’t think I baked them long enough! I even baked them an extra five minutes and they’re still gooey.
Retro Potluck says
They’re going to have a slight gooey consistency but not gelatinous or jiggly.
Sally says
Do you think these would form ok as a muffin shape?
Retro Potluck says
I have never used muffing tins to make these, but it might work if you used liners. Give it a go and let me know.
Helen says
I made this as the recipe stated. It’s really tasty, but not like the typical lemon bars. This was more of a semi-dense cake. Angel food cake mix and pie filling are pricey ingredients. I’ll stick to my tried & true lemon bar recipe.
Retro Potluck says
Yes, these are a bit different than traditional lemon bars since they only use 2 ingredients but they are still tasty as you said.
Juanita says
How many points would a bar be?
Sarah Olson says
I’m unsure?