Two-Ingredient Lemon Bars

Bright, tangy, and impossibly easy—these dreamy lemon bars come together with just two pantry staples: angel food cake mix and lemon pie filling. No cream cheese, no eggs to separate, no crust to press. Just stir, bake, and cool for a soft, cake-like bar with the perfect balance of sweet and zingy. With a golden top, tender crumb, and sunshine-yellow center, they’re the ultimate shortcut dessert for potlucks, last-minute guests, or whenever you need a little citrus cheer.

Why You’ll Love This Recipe

This isn’t just another lemon bar—it’s baking magic in its simplest form. Inspired by vintage dump desserts and 1970s convenience classics, this version skips the fuss but keeps all the flavor. It's moist without being dense, tart without being sour, and so easy that even kids can help make them.

Perfect for:

  • Last-minute parties and holiday gatherings
  • Beginners and reluctant bakers
  • Fans of lemon meringue pie, lemon cake, or shortbread
  • Make-ahead treats (they taste better the next day!)

🍋 "I made these when my sister dropped by," said one home cook. "She asked if I’d been baking all day—but I mixed it up while she parked!"

Ingredients

Just Two!

  • 1 box (15.25 oz / 430g) angel food cake mix (any brand)
  • 1 can (21 oz / 600g) lemon pie filling (like Libby’s or Solo)

Optional Finishing Touches

  • Powdered sugar, for dusting
  • Fresh lemon zest or thin lemon slices, for garnish
  • Whipped cream or vanilla ice cream, for serving

✅ No substitutions needed —this recipe works best as-is!

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 350°F (175°C).
  • Lightly grease a 9×13-inch baking dish with butter or nonstick spray, or line with parchment paper for easy removal.

2. Mix the Batter

In a large bowl:

  • Add the entire box of angel food cake mix and the full can of lemon pie filling.
  • Stir gently with a spatula or wooden spoon until completely combined and smooth—no dry streaks.

✅ Don’t overmix —just blend until uniform.

3. Pour & Spread

  • Transfer batter to the prepared pan.
  • Use an offset spatula or the back of a spoon to spread evenly into the corners.

✅ Smooth top = even bake.

4. Bake Until Golden & Set

  • Bake 28–32 minutes, until:
    • Top is lightly golden brown
    • Center is firm and springs back when touched
    • A toothpick inserted in the middle comes out clean

✅ Rotate pan halfway for even browning.

5. Cool Completely Before Cutting

  • Let cool in the pan on a wire rack for 1 hour, then refrigerate at least 2 hours (or overnight).
  • Chilling ensures clean cuts and enhances the texture.

6. Slice & Serve

  • Lift out using parchment (if used), or slice directly in the pan.
  • Cut into squares or rectangles.

For elegance:

  • Dust with powdered sugar through a fine sieve.
  • Garnish with lemon zest or thin lemon slices.

Serve chilled or at room temperature.

✅ Leftovers? Store covered—they stay moist for days!

You Must Know

  • Use full-fat lemon pie filling —low-sugar versions may alter texture.
  • Cool completely —warm bars will crumble when cut.
  • No extra ingredients needed —the cake mix provides structure; the pie filling adds moisture and flavor.
  • Tastes better the next day! Flavors deepen and texture firms up.
  • Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

  • Store cooled bars in an airtight container in the fridge for up to 5 days.
  • Layer with parchment paper to prevent sticking.
  • Freeze whole or sliced: Wrap tightly and thaw in the fridge before serving.

Serving Suggestions

  • Serve family-style on a platter with fresh berries.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future joy.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American mid-century convenience cooking and retro dessert trends, this recipe celebrates how simple ingredients—cake mix and canned fruit—can become something deeply satisfying. Found at church suppers, school fundraisers, and creative kitchens alike, it honors the joy of sharing handmade sweetness—even when “handmade” means two ingredients and a bowl.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
  • Want more lemon? Add 1 tsp zest to the batter.
  • Make ahead: Assemble 1–2 days ahead. Chill until serving.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use yellow cake mix instead?
A: Technically yes—but texture will be denser and less fluffy. Angel food mix gives the ideal lightness.

Q: Why did my bars turn out gooey?
A: Likely underbaked or cut too soon. Ensure full cooling time and proper bake time.

Q: Is this gluten-free?
A: Only if using GF angel food cake mix and verifying pie filling ingredients.

Q: Can I add a crust?
A: Absolutely! Press a layer of graham cracker crumbs + melted butter into the pan first.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.

Allergy Information

Contains: wheat (in cake mix), eggs, dairy (in some pie fillings).
Gluten-free option: Use certified GF angel food cake mix.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed mixes and fillings.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

  • Calories: 220
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Sugar: 32g
  • Protein: 3g
  • Sodium: 380mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

These bars don’t shout. They emerge golden from the oven, cool and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with lemon, love, and someone who says, “Let’s make it together.”