These 2 ingredient lemon bars only use a box of cake mix and some lemon creme filling for an effortless and delicious dessert. They're perfect with a light dusting of powdered sugar and suitable for serving on any occasion. Not to mention, they only take 30 minutes to make.
For more lemon-flavored treats, try my lemon almond cookies, lemon raspberry baked donuts, lemon cream cheese frosting, and lemon cream cheese crinkle cookies.
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I'll admit to being a fan of all things lemon, and my favorite desserts are almost always fruit-based. So, talking me into making these cake mix lemon bars was easy for my daughter (who had heard about them from a friend).
These light and airy lemon squares are a big surprise if you're used to a standard shortbread-based lemon bar. But the cake-like texture and big lemon flavor make these unbelievably easy 2-ingredient dessert bars a finger-licking treat.
🥘 Ingredients
- Angel Food Cake Mix - A box of angel food cake mix gives these bars an airy and light texture. You could try making these bars with a different type of cake mix (such as lemon or vanilla), but they will be more dense.
- Lemon Creme Filling - If you can't find canned lemon creme filling, you can use homemade lemon curd or canned lemon pie filling. If using store-bought pie filling, I recommend adding lemon zest or lemon extract to boost the lemon flavor.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make 2 Ingredient Lemon Bars
These bars might be the easiest dessert to make with only two ingredients. You will need a 9x13 baking dish, a large mixing bowl, and a silicone spatula.
This recipe makes sixteen bars, so it's perfect for large groups.
Mix the Batter
Step 1: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and thoroughly oil or spray your 9 x 13 baking dish with non-stick cooking spray.
Step 2: Mix. In a large mixing bowl, empty the contents of the one box of angel food cake mix (16 ounces or 454 grams) and the can of lemon creme pie filling (21 ounces or 595 grams). Combine the ingredients just enough to incorporate the dry cake mix thoroughly. Your cake batter should get a slightly frothy appearance.
Bake & Serve
Step 3: Pour. Transfer the batter to your prepared baking dish and smooth the top with a spatula so that the batter is evenly spread in the dish.
Step 4: Bake. Bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes. The top should be a light golden brown, and you should be able to insert a toothpick and have it come out with minimal crumb.
Step 5: Cool. When done, remove the lemon bars from the oven and transfer them to a wire cooling rack. Allow the lemon squares to cool completely before slicing and serving. Dust with confectioners' sugar as a garnish, if desired.
💭 Angela's Pro Tips & Recipe Notes
- Grease the pan. Make sure your baking dish is greased well, as angel food cake likes to stick to pans.
- Bake until done. When checking for doneness, if you get any batter on your toothpick, it's best to continue baking. Cover with aluminum foil if you don't want the top to brown anymore.
- Transportation. If you are transporting your lemon bars to a picnic or potluck, I suggest keeping them in their baking dish until at your destination. The light, cakey texture will easily crumble if they can shift during transport.
- Boost the lemon flavor. For the best flavor, I recommend using the lemon creme filling. If you can't find it, microwave lemon curd is the next best option. You can also use canned lemon pie filling, but you'll want to add some lemon zest and/or lemon extract to boost the flavor.
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🙂 😀 Testimonials
These were a super hit at an event I took them too and everyone is begging for the recipe. I like a strong lemon flavor so did add a capful of lemon extract. Thanks for sharing the love!!!
Louise
🥡 Storing
Store any remaining lemon bars in a refrigerator, covered with plastic cling film or the cover of your baking dish.
These lemon bars are best eaten within the first 1 - 2 days but can be kept in the refrigerator for up to 4 days.
Freezing
These bars freeze very well and can be snacked on while still semi-frozen. Freeze the whole slab tightly wrapped in cling film, then heavy-duty aluminum foil.
Alternatively, you can freeze the cut bars in single-serving portions. Set them out to thaw at room temperature when ready to serve.
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📖 Recipe Card
2 Ingredient Lemon Bars
Ingredients
- 16 oz angel food cake (1 box of Angel food cake boxed cake mix)
- 21 oz lemon creme filling (lemon pie filling or homemade lemon curd)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350℉ (175℃) and thoroughly oil or spray your 9 x 13 baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the 16 oz angel food cake with the 21 oz lemon creme filling. Mix just until the cake mix is incorporated into the lemon creme (or lemon curd), as you don't want to over-mix the batter.
- Transfer the lemon batter to your prepared baking dish, and use a spatula to smooth the top. Bake at 350℉ (175℃) for 30-35 minutes, or until the top is lightly golden browned and an inserted toothpick comes out with minimal crumb (but no batter clinging to the toothpick).
- Remove the lemon bars from the oven when done and place on a wire cooling rack to cool completely before slicing and serving. Dust with confectioner sugar, if desired.
GinaD says
These are absolutely Yumbolicious, but they spilled over while cooking. It was easy enough to clean up ,but I was very surprised. Next time I am putting foil underneath.
Angela @ BakeItWithLove.com says
Was that the case in a 9x13 baking dish? When mine threatens to overflow (as it has at my mom's house) I pop it out of the oven for a few minutes, let it the bars settle and flatten back down to normal, then return it to the oven to finish baking. Hope that helps!
Lyn says
Just made this, definitely a keeper recipe.
Sue Drumgould says
Great recipe came out good didn't have powder sugar but still delicious.
Judy Purma says
Have you ever tried to freeze these ?
Angela @ BakeItWithLove.com says
Yes, they freeze very well and can be snacked on while still semi-frozen. Freeze the whole slab tightly wrapped in cling film then heavy-duty aluminum foil. Alternatively, you can freeze the cut bars for single serving portions. Just set them out to thaw at room temperature when you're ready to eat them.
Linda Moring says
I’m baking the 2 ingredient lemon bar cake
Louise Osteen says
These were a super hit at an event I took them too and everyone is begging for the recipe. I like a strong lemon flavor so did add a capful of lemon extract. Thanks for sharing the love!!!
Angela @ BakeItWithLove.com says
Thanks Louise! A lot of lemon zest takes these over the top too!!
Susan says
Could not find lemon pie filling so made my own. Let it cool and followed the rest of the recipe. They did not last long in our home! Yummy! Trying the apple pie filling next! Thank you for a wonderful recipe!
carol harting says
all I could find in my town was the 15.75oz size of the lemon creme filling. I will try to figure out - using 2 cans - how much is 21 oz. Would you empty both cans in a measuring cup till you come to 21oz ? That sounds like the right amount that would work. I am anxious to see how this tastes.
Angela @ BakeItWithLove.com says
Yes, I would definitely use the first 15.75 oz can then measure the remaining 5.25 ounces (approximately 2/3 cup) for the last bit of lemon creme filling. Enjoy!
Michelle Lee Jones says
I can't find the canned pie filling. Could I make the jello lemon pudding and pie filling and use it instead?
Angela @ BakeItWithLove.com says
Hello Michelle, the lemon pudding would change the consistency of these dessert bars. If you fresh lemons on hand, I would opt for making the microwave lemon curd to use in place of the canned lemon pie filling. It's quick and easy and will yield the best results. Thanks for asking!
Steve Medearis says
I'm trying this with a Gluten Free cake mix cross your fingers.
Angela @ BakeItWithLove.com says
(fingers crossed) Great, hope it goes well, let me know!
Tami says
So are you saying don’t let these rise? Cause mine rose and then while cooling went back down - are they suppose to look like a cake?
Angela @ BakeItWithLove.com says
Yes, they may rise during the baking and have a cake-like consistency when done. There's no need to let them rise though, just mix and bake. Enjoy!
Marval says
Can a lemon cake mix me used
Angela @ BakeItWithLove.com says
I'm sure that you could use a lemon cake mix, however, I have never tried this combo. You would likely get a dense cake (loaded with lemon flavor tho!).
Anonymous says
i dont understand why its not coming out... it acts like an angel food cake it blows up and comes out all over the oven, just blows up . i have made this 4 times and only once did it come out right, the first time??? i am at a loss, i love these but dony know what i am doing wrong.... getting tired of cleaning my oven??
Angela @ BakeItWithLove.com says
And I'm sure you've already asked yourself what was different that first time! I'd love to help, but it's hard to trouble shoot without more specifics. My best suggestion would be to potentially reduce the baking time (so you catch the lemon bars before they start rising too much). Hope that helps and let me know if you need further help. ~ Angela
Barb says
Can I add some fresh blueberries?
Kris Jones says
Matter of fact I made these today but I used the canned pie filling I'm sure it would have had more lemony taste if I had you made lemon curd. If using the pie filling I think next time I will add some lemon extract because it was a little Bland
Angela @ BakeItWithLove.com says
I love making these with my homemade lemon curd (it's a much better flavor than canned). However, the canned lemon filling is super convenient when you need a quick dessert.
Andy says
Quick question...my angel food cake mix came with two packets...one cake mix and one egg mix...do I just use the cake mix or both with the meon pie filling?
Angela @ BakeItWithLove.com says
I would just use the dry cake mix. Which brand is your cake mix, if I may ask? Thanks!
Jeannie says
These are wonderful. A big hit with everyone who has tasted them. Such an amazingly simple recipe!!!