Easy Two-Ingredient Lemon Bar

Two ingredient lemon bars are a handy dessert when you want something sweet with very little measuring or prep. A box of angel food cake mix and a can of lemon pie filling turn into a light, soft lemon bake with a gently golden top and a tender center.

This shortcut recipe skips the usual crust, separate filling, and long ingredient list. Just stir the two ingredients together, spread the batter in a baking dish, and let the oven do the work.

The bars are a nice fit for potlucks, brunch, bake sales, or an easy treat to keep in the refrigerator. Give them enough time to cool before slicing so each piece holds together.

Why You’ll Love This Recipe

You only need two store-bought ingredients, and there is no crust to roll out or filling to cook on the stove. The angel food cake mix gives the bars a soft, airy texture, while the lemon pie filling brings the sweet-tart flavor and moisture.

The whole batch bakes in one dish, so cleanup is quick. You can serve the squares plain, add a little powdered sugar for a pretty finish, or put fresh berries on the plate when you want a simple dessert tray.

Ingredients You’ll Need

Angel food cake mix and lemon pie filling are all you need for the bars. Be sure to use the dry cake mix straight from the box; do not add the water or other ingredients listed on its package.

Angel Food Cake Mix

A 16-ounce box of angel food cake mix gives the bars their light, cake-like structure. Check the package size before buying, since box sizes can vary. Use the dry mix as-is rather than preparing it according to the package directions.

Lemon Pie Filling

A 21-ounce can of lemon pie filling supplies the lemon taste and moisture. Stir it well if it has settled in the can, then add it to the dry cake mix. Regular canned lemon pie filling is the ingredient called for here; lemon curd is thicker and is not a direct swap.

How to Make Easy Two-Ingredient Lemon Bars

Set out the two ingredients and prepare the baking dish before mixing. The batter will look fluffy and thicker than a typical cake batter.

1. Get the Pan Ready

Heat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish, preferably glass, so the baked bars are easier to lift out and slice.

2. Mix the Two Ingredients

Add the dry angel food cake mix and lemon pie filling to a large bowl. Stir until the mixture is evenly combined and no dry pockets remain; do not make the cake mix according to the box.

3. Spread the Batter

Spoon the fluffy batter into the prepared dish. Spread it into an even layer, reaching the corners so the bars bake at about the same rate.

4. Bake Until Set

Bake for 25–30 minutes, until the top is lightly golden and the center looks set rather than wet. Start checking near the shorter end of the time range because ovens and baking dishes can vary.

5. Cool and Slice

Set the pan on a cooling rack and let the bars cool completely before cutting. For neater squares, cover and chill the cooled pan for 30–60 minutes, then slice into 12 portions with a clean knife.

Storage, Freezing, and Reheating

Store: Cover the cooled bars or transfer them to an airtight container and refrigerate for up to 3 days. Keep them chilled between servings.

Freeze: Freezing is not recommended for the best texture. The soft, airy bars may become damp or change texture after thawing.

Reheat: These bars are usually served chilled or at room temperature, so reheating is not necessary. If you prefer them less cold, let an individual portion sit out briefly before serving.

What to Serve with Lemon Bars

Fresh berries: Raspberries, blueberries, and sliced strawberries pair nicely with the sweet lemon filling.

Whipped topping: A small spoonful adds a cool, creamy finish without much extra work.

Coffee or tea: Serve a square with hot coffee or tea for an easy afternoon treat.

Brunch favorites: Add the bars to a brunch or dessert spread with fruit salad and other small sweets.

Frequently Asked Questions

Do I prepare the angel food cake mix first?

No. Use the dry mix straight from the box and stir it directly into the lemon pie filling. Do not add the ingredients listed on the cake mix package.

Can I use lemon curd instead of lemon pie filling?

Lemon curd is thicker and has a different texture, so it is not a dependable one-for-one replacement in this recipe. For the intended result, use a 21-ounce can of lemon pie filling.

How do I know when the bars are done?

The top should be lightly golden, and the center should look set rather than wet or loose. Begin checking at 25 minutes; add a few minutes only if the center still needs time.

Can I make the bars ahead?

Yes. Bake and cool them, then cover and refrigerate for up to 3 days. Chilling the pan before slicing also helps make cleaner squares.