Name: 2-Ingredient Lemon Bars
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 box angel food cake mix (16 ounces); 1 can lemon pie filling (21 ounces)

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Some afternoons sneak up on you. The day’s been long, the kitchen’s already been cleaned once, and yet—there’s that quiet thought: something sweet would be nice. Not a showstopper. Not a science experiment. Just… dessert. Simple, cheerful, low-stress dessert.

That’s how these lemon bars found their way into my life.

I remember the first time I made them. It wasn’t planned. I wasn’t testing recipes or prepping for guests. I was just standing in front of the pantry, half-hungry, half-tired, staring at a box of angel food cake mix and a can of lemon pie filling I’d bought for reasons I could no longer remember. On a whim, I mixed them together. No great expectations. Just curiosity.

When they came out of the oven—puffy, lightly golden, smelling bright and lemony—I knew I’d stumbled onto something quietly special. Not flashy. Not fussy. Just good. The kind of good you don’t need to explain.

These 2-Ingredient Lemon Bars are the dessert I make when I want baking to feel kind, not demanding. They’ve saved many an ordinary day around here.

Why You’ll Love These (Even If You’re Side-Eyeing the Simplicity)

I get it. Two ingredients sounds like a shortcut that might disappoint. But here’s the thing—it doesn’t.

It really is just two ingredients. No eggs, no oil, no butter to soften.
Barely any prep. You’ll spend more time waiting for the oven than mixing.
Bright lemon flavor. Fresh-tasting without being sharp or sour.
Light, airy texture. Softer than traditional lemon bars, almost sponge-like.
Hard to mess up. Always a comfort.

They’re the kind of dessert people eat first and ask questions later.

Ingredients (Short List, Big Payoff)

With so few ingredients, each one matters—but not in an intimidating way.

Angel Food Cake Mix

This is where the magic starts. You’ll want a one-step angel food cake mix, the kind where you only add water. Most standard grocery store brands work just fine.

Skip anything that calls for egg whites or extra steps. That’s a different road entirely.

This mix gives the bars their signature lift—soft, airy, and just a little nostalgic.

Lemon Pie Filling

Make sure you grab lemon pie filling, not lemon pudding. The filling brings sweetness, moisture, and that sunny lemon tang all in one swoop.

I prefer the smooth, creamy kind. If you’re someone who loves a strong lemon note, you can always add a little zest later—but even plain, it does exactly what it should.

You’ll find the exact measurements in the recipe card below, but after one bake, you won’t need to look.

How to Make Them (No Overthinking Required)

Step 1: Heat the Oven and Prep the Pan

Preheat your oven to 350°F, or follow the temperature on your cake mix box.

Grab a 9×13-inch baking dish. Lightly grease it or line it with parchment paper. I lean toward parchment—it makes lifting the bars out almost effortless and keeps cleanup mercifully short.

Step 2: Mix

In a large bowl, combine the dry angel food cake mix and the lemon pie filling.

Stir gently but thoroughly. The batter will look light and airy, almost foamy. Take a moment to scrape the sides and bottom of the bowl so everything is evenly mixed. No mixer needed. A spoon works just fine.

Step 3: Bake

Spread the batter evenly in the prepared pan. It doesn’t need to be perfect.

Bake for about 25 minutes, until the top is lightly golden and a toothpick comes out clean. Every oven has its moods, so start checking a little early.

Your kitchen will smell like lemons and good intentions. Always a good sign.

Step 4: Cool and Slice

Let the bars cool in the pan for at least 10 minutes. They’ll set as they cool, making slicing easier.

Use a sharp knife. Wipe it between cuts if you’re feeling tidy. If not, no one will complain.

Step 5: Serve

Dust with powdered sugar if you want them to look a little dressed up. Or leave them plain. Both are perfectly acceptable life choices.

When and How I Like to Serve Them

These bars are surprisingly adaptable.

After dinner with a cup of tea
On a brunch table next to fresh fruit
Cut small for potlucks or showers
Straight from the pan, standing at the counter (the most honest way)

They feel especially right in spring and summer, but I’ve baked them in January just to brighten the week.

Easy Variations (Only If You Feel Like It)

Once you’ve made these once, ideas start popping up.

Lemon-Blueberry: Fold in about ½ cup blueberries before baking.
Simple Lemon Glaze: Powdered sugar and lemon juice drizzled on top.
Coconut Lemon: Stir in shredded coconut for texture.
Cream Cheese Swirl: Dollop softened cream cheese on top and swirl gently before baking.

None of these turn the recipe into work. That’s important.

Storing Leftovers (If There Are Any)

Room temperature: Airtight container, up to 3 days.
Refrigerator: Up to a week. Let them warm slightly before serving.
Freezer: Wrapped individually, they’ll keep for about 3 months.

They thaw beautifully and still taste fresh.

Frequently Asked Questions

Okay… mine didn’t rise very much. Did I mess something up?
Probably not. I’ve had pans that puffed up proudly and others that stayed a little shy, and both tasted good. Different cake mix brands behave differently, and even humidity seems to have an opinion here. If it’s baked through and feels light when you press the top, you’re fine.

I accidentally bought lemon pudding instead of pie filling—can I still use it?
I wish I could say yes, because I’ve made that exact mistake. But pudding just doesn’t hold up the same way, and the texture turns a bit strange. It’s not a total disaster, but it’s not what this recipe wants. I’d save the pudding for something else and grab the pie filling if you can.

They seem really soft… almost fragile. Is that normal?
Yes, very normal. These bars are more pillowy than sturdy, especially when they’re warm. They firm up a little as they cool, and even more after a few hours. I’ve learned not to judge them too quickly straight out of the oven.

Can I bake these earlier in the day or even the night before?
Absolutely. I do this all the time when I know I’ll be busy later. They actually mellow in a nice way as they sit. I usually wait to add powdered sugar until right before serving, though—it just looks better that way.

Do they have to go in the fridge, or can they stay out?
Either is fine, and I’ve done both. If your kitchen is cool, the counter works for a couple of days in a sealed container. If it’s warm—or if you just like playing it safe—the fridge is fine too. Just let them sit out a bit before serving so they soften back up.

Mine stuck to the pan even though I greased it. What gives?
You didn’t do anything wrong. Angel food cake mix can be stubborn like that. Parchment paper is honestly the least stressful option here. And if a corner sticks? I promise no one will notice once they’re cut and dusted with sugar.

Can I cut these into tiny pieces for a party, or will they fall apart?
You can, and they’re actually really nice that way. Just make sure they’re fully cooled first. I’ve cut them small for showers and potlucks, and people tend to grab seconds without even thinking about it.

Is it strange that I think they taste better the next day?
Not strange at all. I feel the same way. The lemon flavor settles in, and everything just tastes a little more… together. If you can resist eating them right away, the next day is quietly rewarding.

One Last Thought Before You Go

There’s a lot to be said for recipes that don’t ask much of you. These lemon bars don’t require planning, precision, or patience. They just work. They show up when you need a little sweetness without the whole production.

If you make them, I hope they bring a small moment of ease into your day. And if you tweak them or serve them your own way, I’d love to hear about it. Leave a comment, ask a question, or just say hello.

There’s always room for another lemon bar.