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.
How to Video:
Recipe Notes:
Nutrition:
You may also like these other easy desserts here on my blog:
Rita says
I will be making this real soon.
Carol bauer says
I could not find a 21oz can of lemon filling only 15.75 oz will it still work?
Sarah Olson says
I would add the difference in water and I think it would work fine.
Lis says
What about making up the difference using lemon juice?
Sarah Olson says
I think that would work great!
Delpha says
I used lemon Kurd since I couldn’t find lemon cream pie filling. I added juice of one lemon and it was delicious. Gone too quickly to take a picture
Tammy says
I have made these using lemon Pudding cups. Takes 8 little cups. Tastes great!
Debbie says
I found the 21 oz cans on Walmart.com
Henny Dumortier says
Can hardly wait to try this one, esp since I have company this week!
Deb says
Sure wish this was for diabetics
Lanna says
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 .
Sarah Olson says
Great tip. I will try.
Vivian Ross says
You can’t use almond milk it won’t thicken read on pudding instructions I have tried it this is the first time I have posted anything
Maggie MacKenzie says
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.
Linda says
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
Sarah Olson says
What size pan are you using? That’s the only thing I can think of.
Nancy says
I just made the recipe as is and it puffed up like a cake. I used a 9×13 pan
Suzanne Jenners says
Puffed up
Joanne says
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!
Barb says
Sounds great! Where did you find the key lime filing?
Jill R says
Can I use a regular cake mix?
Sarah Olson says
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.
sue becker says
Do you follow the recipe on the cake box or just use the cake mix with the lemon pie filling?
Sarah Olson says
Just the lemon pie filling.
Rita says
I added lemon zest and the juice of one small lemon ..So delicious I save 5 plus stars
Karen says
Hi,
I am trying this cake recipe today. As I am a lemon lover, I am trying with your suggestion of lemon zest & juice. Looking forward to the results.
Thanks
Karen says
Hi Rita,
Thanks for the suggestion of the lemon juice & zest, it was so delicious. It enhanced the flavor of the bars. My family loved it!
Samantha says
Unfortunately, this did not work with gluten free angel food cake mix. I was so hopeful.
Barbara says
Can this be made with lemon curd?
Jacque says
I made this and did not turn out. Waste of good ingredients. Will not be making again.
Debbie says
I made this last night. I added lemon zest and fresh lemon juice as others suggested. I thought it was ok, but hubby & family loved it. I think next time I make it I’ll try my son’s advice and top it with fresh sliced strawberries.
Sharon McDonald says
as i live in australia i am not sure i can get the cake mix or the filling but would love to try this recipe what alternatives could i use.
Cindy says
Can this be made with lemon curd?
Sarah Olson says
I don’t see why not!
Jonnie says
I made this today and it was delicious; however, it is lemon cake – NOT Lemon Bars.
phyllis macomber says
Does this have to be refrigerated? Why is it cakey rather than custardy? It was delicious tho.
Sarah Olson says
It’s more like a cake than custardy for sure. I would stick in the fridge if you aren’t going to eat within a day or two.
Terri Hutcherson says
Did any of you all had 2 pouches in the cake mix? I did, one was the egg white mix and the other was the cake mix. I used both and it was good anyway.
MPH says
Could you use half of the cake mix and a can of lemon pie filling and put in an 8×8 pan?
Sarah Olson says
I don’t see why not!
Sonia says
Making for the second time doesn’t last 24 hours in my house
Sharon says
Made this as recipe stayed. Puffed up like a cake. Wasn’t cooked in the middle. I baked for 25 minutes at 350 as stated. Not like a bar at all. But Angel food cake is puffy and sticky. Not sure how this was supposed to turn out,
Teresa Brown says
You say Lemon Pie Filling but the can says Lemon Creme – What is the correct item
Sarah Olson says
The stuff I used is in the pie filling section. It’s labeled lemon creme.
L.DeFrange says
The can says lemon creme pie filling. Look closer.
Tony Leone says
We made these and they are delicious, now I want to try key lime but can’t find it. Any help, TIA!!!!!
Sarah Olson says
I haven’t been able to find it recently either. If you can find lime curd (jam section), that would work.