Why You’ll Love This Recipe
I love how incredibly easy and foolproof this recipe is. With only two ingredients and minimal prep, I can have dessert in the oven in under five minutes. The texture turns out soft and fluffy, almost like a sponge cake with a lemony twist. It’s sweet but balanced, and a light dusting of powdered sugar makes it feel a little extra special. Whether I use angel food cake mix for a more airy finish or yellow cake mix for a denser texture, it’s a no-fail treat every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box angel food cake mix (or yellow cake mix)
1 can (15 ounces) lemon pie filling
Directions
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I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, I mix the cake mix and lemon pie filling together until fully combined. There’s no need to add eggs, oil, or water—just the two ingredients.
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I pour the mixture into the prepared baking dish and spread it evenly.
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I bake it for 25–30 minutes, or until the top is golden and the center is set.
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Once it cools completely, I sometimes dust the top with powdered sugar before slicing it into bars.
Servings and timing
This recipe makes about 12–15 bars, depending on how I slice them. It takes 5 minutes to prep and 25–30 minutes to bake, so I can have dessert ready in about 35 minutes total.
Variations
I like to switch things up depending on what I’m in the mood for. When I use yellow cake mix, the bars come out a bit richer and cake-like. Angel food mix gives a lighter, fluffier texture. Sometimes I stir in a handful of white chocolate chips or shredded coconut for extra sweetness. For a tart twist, I add a bit of lemon zest to boost the citrus flavor even more.
Storage/reheating
These lemon bars keep well in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I store them in the fridge where they’ll last up to 5 days. They also freeze well—just let them cool completely, slice, and store in a freezer-safe container. I thaw them in the fridge or at room temperature before serving.
FAQs
Can I use a different pie filling?
Yes, I’ve tried this with cherry and blueberry pie filling too. The bars turn out great—just a bit sweeter and fruitier depending on the flavor.
What’s the difference between using angel food and yellow cake mix?
Angel food mix gives a light, airy texture, almost like a lemon sponge. Yellow cake mix results in a denser, more traditional cake-bar feel. Both are delicious—it just depends on what I’m craving.
Do I need to refrigerate the bars?
Not right away. I keep them at room temperature for a couple of days, but if I’m storing them longer, I move them to the fridge to stay fresh.
Can I make these in a different pan size?
Yes, I’ve made them in an 8×8-inch pan for thicker bars—just add a few more minutes to the baking time and check for doneness with a toothpick.
Can I add a glaze or frosting?
Definitely. I sometimes drizzle a simple lemon glaze made with powdered sugar and lemon juice over the top for an extra citrus punch.
Conclusion
These Two-Ingredient Lemon Bars are proof that dessert doesn’t have to be complicated. I love how quick, light, and satisfying they are, and with just two pantry staples, I can make them any time the craving hits. Whether it’s a weeknight treat or a last-minute addition to a gathering, these bars never disappoint.
Print
Two-Ingredient Lemon Bars
- Total Time: 30–35 minutes
- Yield: About 12–15 bars
- Diet: Vegetarian
Description
These easy two-ingredient lemon bars are light, fluffy, and bursting with lemon flavor. Made with cake mix and lemon pie filling, they’re the perfect quick dessert for spring, potlucks, or anytime you need a sweet fix fast.
Ingredients
1 box angel food cake mix or yellow cake mix
1 (15 oz) can lemon pie filling
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the cake mix and lemon pie filling. Stir until smooth — no eggs, oil, or water needed.
Pour the mixture into a greased 9×13-inch baking dish.
Bake for 25–30 minutes, or until golden on top and set in the center.
Allow to cool completely.
Dust with powdered sugar if desired, then slice into bars and serve.
Notes
For a fluffier texture, use angel food cake mix; for a denser, richer result, use yellow cake mix.
Add a teaspoon of lemon zest for extra citrus punch.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Try topping with whipped cream or a drizzle of glaze for a bakery-style finish.
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
