Two-Ingredient Lemon Bars

Bright lemony and impossibly easy these two-ingredient lemon bars are my secret for quick sweet cravings when guests arrive or kids clamor for dessert on a whim

I stumbled on this recipe when I needed a last-minute treat for a block party and it was such a hit my neighbors now ask for it at every get-together

Ingredients

• Angel food cake mix: trust a reputable brand for the airiest texture and sweet classic flavor look for a fresh box for the best rise
• Lemon pie filling: gives that zesty citrus punch and keeps the bars moist check for real lemon juice high quality filling gives a fresher flavor
• Optional powdered sugar: this gives the bars a pretty finish and just a touch of extra sweetness sift before dusting for a smooth look

Step-by-Step Instructions

Prep the Baking Pan:

Make sure your 9x13 baking dish is thoroughly greased to prevent sticking and allow for easy bar removal You can use a light spray or line with parchment if you want super clean edges

Combine the Ingredients:

In a large bowl pour in the entire box of dry angel food cake mix and add the full can of lemon pie filling Mix with a spatula or sturdy spoon until fully combined The batter will be very fluffy and light with a pale yellow color Expect it to be sticky

Spread and Bake:

Evenly spread the mixture in your prepared baking dish Use a spatula to smooth the top Bake in the center of your preheated 350 degree oven for twenty five to thirty minutes Watch for a golden brown top and the center to spring back lightly when pressed

Cool and Finish:

Let the bars cool completely in the pan so they set up firm enough to cut If you like dust the surface with powdered sugar right before slicing for that classic bakery look The bars will be very tender so use a sharp knife

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You Must Know

• Super low effort zero skill required for perfect bars
• Lower fat than classic lemon bars since angel food cake is naturally light
• Great for feeding a crowd with just one pan

I have always adored the bright lemon pie filling It reminds me of my grandmother’s lemon meringue pie but with a fraction of the work My kids love licking the spoon after mixing and call them sunshine bars

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Storage Tips

After the bars are completely cool cover the dish tightly with plastic wrap or transfer slices to an airtight container Store them at room temperature for up to two days The bars can also chill in the refrigerator for a firmer texture and will keep fresh for up to four days

Ingredient Substitutions

If you prefer a different citrus note try key lime or orange pie filling for a twist Gluten free angel food cake mix works great if you need to avoid gluten For a dairy free version make sure your pie filling contains no milk products

Serving Suggestions

For a party platter cut the bars into bite size squares and arrange on a pretty tray Add a bowl of whipped cream or a sprinkle of fresh lemon zest for guests to customize You can even serve warm with a scoop of vanilla ice cream for a comforting cozy dessert

A Moment of Lemon Dessert History

Lemon bars have deep roots in American home baking their tangy sweet flavor winning hearts since the mid twentieth century This shortcut version skips homemade curd and crust but still offers that sunny taste that makes the original so beloved

Recipe FAQs

→ Can I use homemade lemon filling instead of canned?

Yes, homemade lemon pie filling works as long as the texture is similar to canned filling so it combines smoothly with the cake mix.

→ Do I need to prepare the cake mix or use it dry?

Use the cake mix straight from the box, just the dry mix, and combine it with the lemon filling without adding any other ingredients.

→ How can I tell when the bars are done baking?

The bars are ready when the top is golden brown and the center springs back lightly to the touch.

→ What are some topping suggestions?

Dusting with powdered sugar is classic, but you can also add whipped cream or fresh berries for extra flair.

→ How should I store leftovers?

Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.