Need a quick homemade dessert? These 2 ingredient Lemon Bars are a cinch to make.
I came across this recipe for 2 ingredient lemon bars when I was on pinterest the other day. I had just made Strawberry Angel Food Dessert and loved how good the results were from the angel food cake box mix.
That’s right, just 2 ingredients are used in this recipe along with powdered sugar to garnish. I’ve been using Duncan Hines Mix and been pleased with the results. Do not add water to this recipe, just one can of lemon pie filling and one box of angel food cake mix. I’ve done a box of cake mix and can of pumpkin and it wasn’t near as good as this!
Spread this lemon angel food cake mixture in a very well greased 9 x 13 pan and bake for 25 minutes at 350 degrees.
After 25 minutes the cake comes out golden brown. I let the cake cool for 1 – 2 hours and then sprinkle over powdered sugar.
I cut the lemon bars into 12 slices but later I decided I could cut the batch into 24 slices for a party I was going to.
You can take this dessert in the pan to your party or stack the sliced bars on a plate.
These 2 ingredient lemon bars have just the right amount of lemon and are very moist.
If you have ever made angel food cake you know that you aren’t supposed to grease the pan and it sticks horribly. Do not do that for this recipe! Be sure to grease the pan liberally so you can cut these bars into perfect squares.
Lemon bars from scratch are a chore and I promise no one will complain if you serve these. These are little lighter than standard lemon bars which is great for summer get-togethers. If you have the time and energy for scratch-made lemon bars, here is my go to recipe.
I will be making this again and I also plan to try this pineapple version that uses can undrained crushed pineapple. I am going to keep the ingredients on hand for unexpected company and parties.
2 Ingredient Lemon Bars
Ingredients
- 16 oz. angel food cake mix (I use Duncan Hines)
- 21 oz. lemon pie filling
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix together the lemon pie filling and angel food cake mix. Use a spoon or spatula to mix this together and don't over mix or whip.
- Spray a 9 x 13 pan with non-stick spray or grease with shortening. Add the batter to the pan and spread out evenly.
- Place in the oven on the center rack. Bake for 25 minutes or until top starts to brown.
- Place on a cooling rack and cool for 1-2 hours before cutting into squares.
Video
Notes
Nutrition
You may also like these other easy desserts here on my blog:
I will be making this real soon.
I could not find a 21oz can of lemon filling only 15.75 oz will it still work?
I would add the difference in water and I think it would work fine.
Can hardly wait to try this one, esp since I have company this week!
Sure wish this was for diabetics
Try using a package of sugar free lemon pudding, it calls for 2 cups of milk to make the pudding. Even better if you use unsweetened almond milk as it’s only 2 carbs .
Great tip. I will try.
I plan to try this. Historically, I’ve only done the pineapple angel food cake. And I swear by Duncan Hines. Years ago the company sent me several pamphlets with adjustments to all their cake mixes for microwave baking. I only use their mixes.
Tried this recipe twice and it has blown up in the oven both times I don’t think I’ve done anything wrong I follow directions as you said but it’s like a balloon a sticky balloon I need help
What size pan are you using? That’s the only thing I can think of.
Made these a few weeks ago…. good!
Today made again with key lime creme….. off the chain !! Used a slightly smaller casserole dish for a thicker bar.
Garnished with whipped cream and lime twist
Absolutley delish! Thanks for the recipe!
Can I use a regular cake mix?
I don’t think there would be enough moisture. I found this recipe for Lemon Sheet CakeLemon Sheet CakeLemon Sheet Cake, it has eggs with the lemon filling.