Name: Two-Ingredient Lemon Bars
Prep time: 5 min
Cook time: PT-486902H15M48S
Total time: 40 min
Cuisine: American
Ingredients: One box of angel food cake mix (just the dry mix); One can of lemon pie filling

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These Two-Ingredient Lemon Bars are one of my favorite quick desserts—bright, tangy, and sweet with almost no effort. Using just lemon pie filling and angel food cake mix, I can whip up a tray of fluffy, citrusy bars in under an hour. They’re perfect when I want something homemade without the hassle of a complicated recipe.

Why You’ll Love This Recipe

I love how easy these lemon bars are to make—there’s no crust to fuss with, no eggs to separate, and no long list of ingredients. The result is light, moist, and bursting with lemon flavor. Whether I need a last-minute dessert or just want a sunny treat, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

One box of angel food cake mix (just the dry mix)
One can of lemon pie filling

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper.
In a large mixing bowl, I combine the entire box of angel food cake mix with the lemon pie filling. I stir until fully blended—it’ll get fluffy and airy.
I pour the mixture into the prepared baking dish and smooth the top with a spatula.
I bake for 25–30 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out clean.
I let the bars cool completely in the pan, then cut into squares. I sometimes dust them with powdered sugar for a pretty finish.

Servings and timing

This recipe makes about 12–16 bars, depending on how I slice them. They take around 5 minutes to mix and 25–30 minutes to bake, so I have dessert ready in under 40 minutes.

Variations

Sometimes I add a bit of lemon zest to the mix for more citrus punch. For a fun twist, I stir in fresh raspberries before baking. I’ve also topped the cooled bars with a drizzle of lemon glaze made from powdered sugar and lemon juice for extra sweetness.

Storage/Reheating

I store the lemon bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They’re best served chilled or at room temp. I don’t usually reheat them, but they freeze well—just wrap the squares individually and thaw before serving.

FAQs

Can I use lemon cake mix instead of angel food cake?

No, I stick with angel food cake mix because it gives these bars their light, fluffy texture. Other mixes won’t work the same way.

Can I use homemade lemon filling?

Yes, I can, as long as it’s thick and similar in consistency to canned lemon pie filling.

Do I need to prepare the angel food cake mix according to the box instructions?

No, I just use the dry mix and combine it directly with the lemon filling—no water or eggs needed.

Why are my bars sticky on top?

That’s normal! These bars tend to have a slightly tacky top. I let them cool completely before slicing, and I sometimes dust with powdered sugar to reduce stickiness.

Can I make these gluten-free?

Yes, I use a gluten-free angel food cake mix and make sure the lemon filling is also gluten-free.

Conclusion

Two-Ingredient Lemon Bars are my secret weapon when I need something sweet, simple, and full of flavor. With minimal prep and maximum lemony goodness, they’re always a hit. I keep this recipe on hand for busy days or spontaneous dessert cravings—it never disappoints.