These 2 ingredient lemon bars are one of the fastest and simplest desserts you can make. You’ll get a soft, cake-like lemon bar without fuss, complicated steps, or a long shopping list. They’re ideal for last-minute gatherings, bake sales, or whenever you want a quick homemade dessert.
“When you need a dessert, it doesn’t get easier than this. You only need two ingredients!”
-Becky
Lemon angel bars always wow my guests. People are surprised to learn the recipe uses just two ingredients. They’re flavorful, quick to prepare, and feel like a little baking secret when you pull them from the oven. Whether serving a crowd or craving a simple sweet treat, these lemon bars fit the bill.
If you like easy recipes, try other no-bake and quick desserts such as Coconut Delight, Chocolate Covered Strawberries, 2-Ingredient Oreo Mug Cake, or a Cherry Dump Cake for more inspiration.
Table of Contents
- Ingredients You Will Need
- Recipe Variations
- How to Make 2 Ingredient Lemon Bars
- Expert Tips
- 2-Ingredient Lemon Bars FAQs
- More Easy Desserts
- 2 Ingredient Lemon Bars Recipe
Ingredients You Will Need
- 1 box angel food cake mix – Use a one-step mix (just add water) for the light, airy texture these bars need.
- 1 can lemon pie filling (21 ounces) – Provides the sweet lemon flavor that defines these bars.
- Powdered sugar (optional) – A light dusting brightens the presentation after cooling.
A complete ingredient list is shown in the recipe card below.
Recipe Variations
- Swap fruit fillings – Use strawberry, cherry, or blueberry pie filling instead of lemon. Puree chunkier fillings for a smoother batter.
- Boost citrus – Add a teaspoon of lemon zest or a splash of fresh lemon juice for extra brightness.
- Finish with toppings – Serve with whipped cream or a spoonful of homemade lemon curd for added richness.
How to Make 2 Ingredient Lemon Bars
Preheat the oven to 350°F (175°C). Ensuring the oven is fully preheated helps the bars rise and bake evenly.
- In a large bowl, combine the angel food cake mix and the lemon pie filling. Stir gently until combined; the batter will be light and fluffy.
- Lightly grease a 9×13-inch baking dish or coat it with nonstick spray. Pour the batter into the dish and spread it evenly.
- Bake on the center rack for about 25 minutes, until the top turns golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bars on a wire rack for 1–2 hours. For neat slices, chill in the refrigerator for about 1 hour after they reach room temperature. Dust with powdered sugar right before serving, if desired.
Expert Tips
- Use the correct mix: Pick a one-step angel food cake mix that only requires water—no eggs or oil.
- Mix gently: Stir just until combined to preserve the airy texture.
- Check doneness: Start checking with a toothpick at 25 minutes; overbaking dries them out.
- Chill before cutting: Refrigerating after cooling helps the bars firm up and slice cleanly.
These lemon bars pair well with other citrus treats like lemon curd cookies, lemon blueberry muffins, or light lemon pancakes. For a refreshing drink, try a chilled lemonade or a fruity iced beverage alongside.
2-Ingredient Lemon Bars FAQs
Yes. Cherry, strawberry, or blueberry pie fillings work well. Puree chunky fillings first to keep the batter smooth.
Not exactly. These are more sponge cake–like in texture: soft, tender, and sweet with lemon flavor. They don’t have the buttery shortbread crust of classic lemon bars.
Store in an airtight container at room temperature up to 3 days. For longer storage, refrigerate up to 5 days, or freeze between layers of wax paper.
Yes. Make them a day ahead and chill in the fridge. Dust with powdered sugar just before serving for the best presentation.
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2 Ingredient Lemon Bars
Equipment
- 9×13 Baking Dish
- Mixing Bowl
Ingredients
- 1 Box angel food cake mix, 15 or 16 ounces
- 1 can lemon pie filling, 21 ounces
Optional: Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C). Make sure it’s fully preheated before mixing so the bars bake evenly.
- In a large mixing bowl, combine the angel food cake mix and lemon pie filling. Stir gently until well combined; the batter will be light and fluffy.
- Lightly grease a 9×13-inch baking dish or coat it with nonstick spray. Pour and spread the batter evenly in the dish.
- Bake on the center rack for about 25 minutes, until the top is golden and a toothpick comes out clean or with moist crumbs.
- Cool on a wire rack for 1–2 hours. For cleaner slices, refrigerate for 1 hour after cooling. Dust with powdered sugar just before serving, if desired.
Notes
- Use the right cake mix: Choose a one-step angel food cake mix that only requires water.
- Don’t overmix: Stir just until combined to keep the texture light and airy.
- Watch for doneness: Check at 25 minutes to avoid drying out the bars.
- Chill before slicing: Refrigerate after cooling to help the bars set for neat cuts.
Nutrition
Carbohydrates: 33g
Protein: 2g
Fat: 0.1g
Sugar: 23g
Nutrition information is calculated automatically and should be used as an approximation.