2 ingredient lemon bars are an impossibly quick and easy to make lemon dessert made from light and airy angel food cake mix and tart lemon pie filling. Top these lemon bars from cake mix with a dusting of sweet powdered sugar for a wonderfully refreshing dessert that’s made for spring and summer entertaining.
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Why Should You Make This Recipe
I have quite a few lemon cake mix recipes on the blog. My Lemon Cake Mix Cookies, Lemon Dump Cake and Lemon Poke Cake are all quick, easy and delicious cake mix and lemon recipes. I am so excited to add these two ingredient lemon bars to my growing collection of cake mix recipes. I know you’ll love it because:
- You love easy desserts. These angel food cake lemon bars are so easy to assemble and bake. Simply mix the angel food cake and lemon pie filling together, spread in a baking pan, bake and enjoy!
- Easy to make with simple ingredients. You can’t get much more simple than 2 ingredients when it comes to making a dessert. These 2 ingredient lemon squares are made from only lemon pie filling and angel food cake mix.
Ingredients
Here’s what you’ll need to make these impossibly easy lemon pie cake bars.
Gather angel food cake mix and lemon pie filling.
Substitutions
Here are my recommended substitutions for this 2 ingredient lemon bar recipe if you need them:
- Angel Food Cake Mix: Feel free to use any brand of angel food cake mix. Please note that the mix should say “add water” only. This lemon square recipe will not work the same if using a different type of mix that needs ingredients other than water. Also note that the recipe does not need water, but the type of angel food cake mix should state “add water” on the box.
- Lemon Pie Filling: These cake mix lemon bars use a 22 oz. can of lemon pie filling. This recipe has not been tested with any other pie filling. Feel free to use lemon cream pie filling.
Variations
- 3 ingredient lemon bars: By adding one more ingredient to the 2 ingredient lemon bars, this recipe can be made with any cake mix, not just angel food cake. Gather lemon box cake mix (15.25 oz), ½ cup (113 g) salted butter and one 22oz. can lemon pie filling. Mix ½ cup melted butter with all the dry cake mix until a crumbly mixture forms. (no need to add anything listed on the box). Set aside ½ cup of the crumbly mixture and press the remaining crumbs into a prepared 9 x 13 inch pan. Spread the lemon pie filling on top of the cake mix crust. Scatter the remaining ½ cup crumble on top of the lemon pie filling. Bake for 20 - 25 minutes, cool, and enjoy.
- Lemon Glaze: Top these bars with lemon glaze by whisking 1 ½ cups (180 g) powdered sugar with 3 - 4 tablespoons (45 - 60 ml) freshly squeezed lemon juice.
How To Make
Learn how to make 2 ingredient lemon bars in a few easy steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the two packets (if the boxed angel food cake mix has two) together until well combined. If the mix you have only has one packet, just whisk the contents into a mixing bowl until well combined.
- Whisk in all of the lemon pie filling into the dry angel food cake mix until smooth and well combined. The texture will be a bit tacky like putty. Evenly spread the lemon pie angel cake batter into the prepared pan. Smooth the top using a flexible spatula or icing palette knife.
3. Bake the lemon cake bars for 30 - 40 minutes or until a toothpick inserted into the center comes out clean. The edges of the lemon bars should pull slightly from the edge of the pan and the top should be a light golden brown. Cool the cake in the cake pan for 60 minutes or until room temperature. Using the parchment paper, gently lift the lemon pie filling cake bars out of the pan using the parchment paper on the sides of the pan. Dust with powdered sugar if you like, slice and enjoy.
How To Store, Serve, Freeze and Thaw
- Store: Place these two ingredient lemon squares an airtight container in the fridge for up to 5 days. These bars are best when enjoyed within 1 - 2 days of baking.
- Serve: These easy angel good cake lemon bars taste the best when dusted with a bit of powdered sugar and served chilled from the fridge.
- Freeze: Place sliced lemon squares in a single layer, separated with parchment or wax paper in needed in a freezer safe storage container for up to 2 months.
- Thaw: Transfer the lemon bars from the freezer to the fridge to thaw overnight.
M’s Expert Tips
- Think of the cake mix as the “dry ingredient” and lemon pie filling as the “wet ingredient.” This recipe for cake mix lemon bars uses only cake mix and lemon pie filling. There is no need to add eggs, water or oil.
- Dust with powdered sugar. Not only does this add another layer of flavor and sweetness, but it also helps the knife to slice through the bars. They have a slightly tacky consistency, so the knife may stick a bit.
- Use a long knife to cut the bars. The easiest way to cut these lemon bars from cake mix is to use a long knife and press down until the knife hits the bottom of the pan or cutting board. If needed, lightly spray the knife with a non stick spray.
- Chill the bars. I think the taste and texture of the bars is so wonderful when served from the fridge. They’re even more light and refreshing.
FAQs
Most likely this is from underbaking the bars. Make sure to fully bake the bars until a toothpick inserted into the center comes out clean and make sure to fully cool the bars before slicing.
Yes, simply use a gluten free angel food cake mix.
Make sure to use a filling that is a similar consistency as lemon pie filling. Key lime pie filling or pineapple filling would be perfect alternative flavors to try.
Other Lemon Recipes To Try
If you try this 2 Ingredient Lemon Bars recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
2 Ingredient Lemon Bars Recipe
Equipment
- 1 9x13 baking pan or casserole dish
- 1 mixing bowl
- 1 whisk
- 1 spoon or flexible spatula
Ingredients
- 16 oz. angel food cake mix
- 22 oz. lemon pie filling
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
- In a large mixing bowl, whisk the two packets (if the boxed angel food cake mix has two) together until well combined. If the mix you have only has one packet, just whisk the contents into a mixing bowl until well combined.16 oz. angel food cake mix
- Whisk in all of the lemon pie filling into the dry angel food cake mix until smooth and well combined. The texture will be a bit tacky like putty.22 oz. lemon pie filling
- Evenly spread the lemon pie angel cake batter into the prepared pan. Smooth the top using a flexible spatula or icing palette knife. Bake the lemon cake bars for 30 - 40 minutes or until a toothpick inserted into the center comes out clean. The edges of the lemon bars should pull slightly from the edge of the pan and the top should be a light golden brown.
- Cool the cake in the cake pan for 60 minutes or until room temperature. Using the parchment paper, gently lift the lemon pie filling cake bars out of the pan using the parchment paper on the sides of the pan. Dust with powdered sugar if you like, slice and enjoy.
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