2-ingredient lemon bars are the easiest lemon dessert there is: a box of angel food cake mix stirred together with a can of lemon pie filling, spread in a 9×13 pan and baked until golden. They come out soft, airy and bright with lemon, somewhere between a lemon bar and a lemon snack cake. Prep takes 5 minutes and the pan makes 12 bars.
How to make them: Stir the dry angel food cake mix with the lemon pie filling until smooth, spread the batter in a greased pan and bake at 350°F (or the temperature on the box) for about 25 minutes, until golden and a toothpick comes out clean. Cool, cut and dust with powdered sugar.
Why You’ll Love Them
- Just 2 ingredients: no eggs, oil or butter to add.
- 5 minutes of prep: one bowl and a spoon.
- Light and fluffy: angel food cake makes them airy, not dense.
- Almost fat-free: a lighter dessert option.
How Do They Work?
Angel food cake mix contains dried egg whites, sugar and flour. When you stir in a whole can of lemon pie filling, the filling supplies all the moisture, so the egg whites whip up and bake into a light, springy cake full of lemon flavor. There’s no crust like a traditional lemon bar; instead the whole bar is soft and tender, with a slightly chewy, golden top.
Ingredient Notes
Angel food cake mix: one 16-ounce box. It has to be the one-step angel food mix, not regular yellow or white cake mix, which needs eggs and oil.
Lemon pie filling: one 21-ounce can. Use lemon pie filling, not lemon curd or pudding.
Optional toppings: powdered sugar or whipped cream.
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Ingredients
- 1 box angel food cake mix (16 ounces)
- 1 can lemon pie filling (21 ounces)
How to Make 2-Ingredient Lemon Bars
1. Prepare the pan. Preheat oven to 350°F (175°C) or the temperature on the cake mix box. Grease a 9×13-inch baking dish with butter, cooking spray, or line with parchment paper.
2. Mix. In a large bowl, add the angel food cake mix and lemon pie filling. Stir until smooth and lump-free.
3. Bake. Pour the batter into the prepared baking dish, spreading it evenly. Bake for about 25 minutes or as specified on the cake mix box, until golden brown and a toothpick comes out clean.
4. Cool and cut. Let the bars cool in the pan on a wire rack for 10 minutes. Once cooled, cut into squares or rectangles, wiping the knife between cuts for clean slices.
5. Serve. Optional: Dust with powdered sugar or serve with whipped cream. Arrange on a platter or plates for serving.
Common Mistakes When Making Lemon Bars
- Using the wrong cake mix. Only one-step angel food cake mix works with just pie filling.
- Overmixing. Stir until smooth, then stop; the batter will foam and puff.
- Using a smaller pan. The batter rises a lot. A 9×13 pan keeps it from overflowing.
- Cutting too soon. Let them cool so the bars hold together.
- A dull knife. Use a sharp or serrated knife and wipe it between cuts.
2-Ingredient Lemon Bars vs. Classic Lemon Bars
Classic lemon bars have two layers: a pressed shortbread crust and a tart, silky lemon custard made from eggs, sugar and fresh lemon juice. They take more time and a few more steps. These 2-ingredient bars skip the crust and custard entirely. The texture is softer and cakier, closer to a lemon snack cake, and the flavor is sweet with a gentle tang rather than sharply tart. They’re the one to make when you need a lemon dessert in a hurry, for a bake sale, a potluck or a last-minute guest.
Easy 2-Ingredient Dessert Swaps
The same trick works with other pie fillings. Angel food cake mix plus a can of crushed pineapple (with its juice) makes a light pineapple cake. Cherry, blueberry or strawberry pie filling make fruity bars too, though they’re sweeter and less tangy than lemon. Bake them the same way and check them with a toothpick.
Variations
- Cream cheese frosting: spread a thin layer over the cooled bars.
- Lemon glaze: drizzle with powdered sugar mixed with lemon juice.
- Zest: stir in fresh lemon zest for a brighter flavor.
- Berries: serve with fresh blueberries or raspberries.
- Cupcakes: bake in lined muffin cups, checking early.
If you’re planning ahead, Lemon Cheesecake Bars chill overnight and cut into 16 squares.
Storage
Keep the bars covered so they stay soft. Refrigerate them for longer storage, and let them come to room temperature before serving if you like them softer. Add powdered sugar just before serving; it dissolves into the bars as they sit.
What to Serve With Them
Serve them with tea or coffee, fresh berries or a scoop of vanilla ice cream.
More lemon desserts: 3-ingredient lemon bars (with a buttery lemon cake mix crumb), lemon meringue pie bites, lemon cream cheese dump cake, lemon cake to die for and lemon blueberry cake. For another easy pan of bars, try ooey gooey bars.
Frequently Asked Questions
How do you make a simple lemon bar?
Stir a box of angel food cake mix into a can of lemon pie filling and bake in a 9×13 pan.
Can I use regular cake mix?
No. It needs eggs and oil. Only one-step angel food cake mix works with just pie filling.
What are some of the easiest 2-ingredient desserts?
These lemon bars and angel food cake mixed with a can of crushed pineapple are two of the simplest.
Why did my bars sink?
They were underbaked or the oven door was opened early. Bake until a toothpick comes out clean.
Can I add lemon zest?
Yes. A little fresh zest stirred into the batter makes them taste brighter.
Do they need to be refrigerated?
Keep them covered; refrigerate them for longer storage.
Final Notes
Use angel food cake mix, stir just until smooth and cool before cutting. If you try a lemon glaze or berries on top, tell me in the comments how they turned out.
2-Ingredient Lemon Bars
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Ingredients
- 1 box angel food cake mix 16 ounces
- 1 can lemon pie filling 21 ounces
Instructions
- Preheat oven to 350°F (175°C) or the temperature on the cake mix box. Grease a 9×13-inch baking dish with butter, cooking spray, or line with parchment paper.
- In a large bowl, add the angel food cake mix and lemon pie filling. Stir until smooth and lump-free.
- Pour the batter into the prepared baking dish, spreading it evenly. Bake for about 25 minutes or as specified on the cake mix box, until golden brown and a toothpick comes out clean.
- Let the bars cool in the pan on a wire rack for 10 minutes. Once cooled, cut into squares or rectangles, wiping the knife between cuts for clean slices.
- Optional: Dust with powdered sugar or serve with whipped cream. Arrange on a platter or plates for serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Do you add the water to the cake mix or just the dry angel food cake mix?