Two ingredient lemon bars prove that a dessert does not need a long shopping list, because a box of cake mix and a can of lemon pie filling are all you need.
The batter stirs together in one bowl in minutes and bakes into soft, sticky, lemony squares. Dust them with powdered sugar once they cool and slice them into bars.
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Why This Two Ingredient Lemon Bars Recipe Works
The cake mix already holds the flour, sugar, and leavening, so there is nothing to measure and no chance of an unbalanced batter.
Lemon pie filling supplies the moisture, the sweetness, and the tang in one step, replacing the eggs, oil, and water the box usually calls for.
Everything bakes in a single pan, which makes cleanup quick and gives you reliably even bars.
Ingredients for Two Ingredient Lemon Bars
- 1 box (16 oz) angel food cake mix
- 1 can (15 oz) lemon pie filling
- Cooking spray for greasing the 9 by 13 inch baking dish
- Optional: powdered sugar for dusting, and a little lemon zest for stronger flavor
Angel food cake mix. It bakes into a light, chewy crumb that holds the filling without turning dense.
Lemon pie filling. Choose a smooth, fully cooked filling so the bars set evenly and do not taste starchy.
Powdered sugar. A light dusting adds a pretty finish and a touch of sweetness against the tart filling.
Lemon zest. A teaspoon of finely grated zest sharpens the flavor if you like a stronger lemon taste.
Baking dish. A light metal pan gives gentle browning, and a glass dish may need a few extra minutes.
How to Make Two Ingredient Lemon Bars
1. Heat the oven Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish well.
2. Combine Pour the cake mix into a large bowl and add the entire can of lemon pie filling.
3. Stir Mix with a spatula just until no dry pockets remain, since the batter will look thick and sticky.
4. Fill the pan Scrape the batter into the dish and spread it evenly to the corners.
5. Bake Bake twenty five to thirty minutes until the top is golden and the center is set.
6. Cool Let the bars cool completely in the pan, about an hour, so they firm up for clean cuts.
7. Slice Dust with powdered sugar if you like, then cut into twelve bars.
How to Serve Two Ingredient Lemon Bars
Cut the bars into squares and serve them chilled or at room temperature with fresh berries. They pair well with fresh fruit pavlova on a dessert table, or with strawberries and cream cupcakes for contrast. A tall glass of fresh peach lemonade or a slice of lemon layer cake makes the lemon theme complete.
How to Store and Reheat Two Ingredient Lemon Bars
Cool the bars completely before covering so condensation does not make the tops sticky. Store them covered at room temperature for up to two days, or refrigerate them in an airtight container for up to five days. Freeze well wrapped bars for up to two months and thaw them overnight in the refrigerator. Dust with powdered sugar just before serving.
Tips and Variations for Two Ingredient Lemon Bars
Flag the allergens. Angel food cake mix contains wheat and egg whites, so check the label for soy and other allergens.
Do not taste the batter. The mix contains raw flour, so skip tasting before it is baked.
Grease generously. The sticky batter clings to the pan, so grease the bottom and sides, or line the pan with parchment.
Stir gently. Overmixing makes the bars tough, so stop as soon as the mix disappears into the filling.
Test the center. Insert a toothpick near the middle, which should come out clean or with a few moist crumbs.
Use a hot knife. Wipe the blade between cuts so the bars slice neatly without dragging.
Try yellow cake mix. A yellow cake mix makes a denser, more buttery bar, though the bake time may differ slightly.
Check trusted guidance. For safe storage of baked goods and leftovers, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Two Ingredient Lemon Bars
Do two ingredient lemon bars need eggs or oil?
No. The pie filling provides the moisture, so you only add the cake mix and the filling.
Can I use yellow cake mix for two ingredient lemon bars?
Yes, though the bars turn out denser, and angel food mix gives a lighter, chewier result.
How do I store two ingredient lemon bars?
Cover them and keep them at room temperature for two days or in the refrigerator for up to five days.
Why are my bars gummy in the middle?
They likely need more bake time, so check the center with a toothpick and cool fully before cutting.
Can I add lemon zest or glaze?
Yes. Stir in a teaspoon of zest, or drizzle a simple glaze of powdered sugar and lemon juice after cooling.
Two Ingredient Lemon Bars
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Spatula
- Sharp knife
Ingredients
Main Ingredients
- 1 box angel food cake mix 16 oz
- 1 can lemon pie filling 15 oz
- 1 cooking spray for greasing the dish
- 2 tbsp powdered sugar optional, for dusting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
- Mix. Stir the cake mix and lemon pie filling together in a large bowl until no dry spots remain.
- Spread. Scrape the thick batter into the dish and smooth the top.
- Bake. Bake 25 to 30 minutes until golden on top and set in the center.
- Cool. Cool completely in the pan, about 1 hour, then dust with powdered sugar.
- Slice. Cut into 12 bars with a clean knife.
