Two ingredient lemon bars are exactly what they sound like an easy dessert made with just lemon pie filling and angel food cake mix. They bake up soft and chewy with a slightly crisp top and a bright, citrusy flavor. There’s no need for eggs, butter, or oil, and you don’t need any special tools to pull it off. Just mix, bake, cool, and slice.
Ingredients
The genius of two ingredient lemon bars lies in their simplicity. You only need:
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1 box of angel food cake mix
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1 can (usually 21 oz) of lemon pie filling
That’s it. No eggs, no oil, no butter. Just combine these two ingredients and bake. The magic happens because the angel food cake mix already contains leavening agents (like baking soda and stabilizers), and when it’s combined with the tart, gooey lemon pie filling, you get an airy yet chewy bar with a soft top and slightly crisp edges.
Why this combo works:
Angel food cake mix is naturally low-fat and full of egg whites, which gives your bars a fluffy, light interior. The lemon filling provides moisture and a tangy-sweet contrast that cuts through the sweetness of the cake mix. Together, they create a texture that’s somewhere between a lemon bar and a sponge cake bright, soft, and so satisfying.
How to Make Two Ingredient Lemon Bars
Making two ingredient lemon bars is as easy as it gets. You don’t need a stand mixer or hours in the kitchen just a bowl, a spatula, and a little patience while it bakes. Here’s exactly how to do it step by step.
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a 9×13-inch baking pan with parchment paper or lightly grease it with cooking spray. Lining helps with easy removal and cleaner slicing later.
Why parchment? It not only prevents sticking but also keeps the bars from browning too quickly on the edges.
Step 2: Mix the Two Ingredients
In a large bowl, empty the angel food cake mix (dry mix only) and add the lemon pie filling. Stir together using a spatula or spoon avoid overmixing. The batter will be fluffy and somewhat airy, which is exactly what you want.
This step is surprisingly satisfying. The pie filling adds moisture and brightness, while the cake mix provides lift and structure.
Step 3: Spread and Bake
Pour the mixture into your prepared baking pan and spread it evenly. Don’t worry if it seems thick it will settle in the oven.
Bake for 25 to 30 minutes, or until the top is golden brown and the center is set. It’s okay if it has slight jiggle it’ll firm up as it cools.
Step 4: Cool Completely, Then Slice
Let the bars cool completely in the pan before slicing. If you rush this step, you might end up with a gooey mess instead of neat squares.
My Best Two Ingredient Lemon Bars Tips
Over the years, I’ve baked two ingredient lemon bars for everything from school bake sales to last-minute dinner guests. While the base recipe is incredibly easy, a few simple tips can make a world of difference in flavor, texture, and presentation.
The Tip That Changed Everything
Here’s my game-changing discovery: chilling the bars before slicing. Early on, I’d slice them warm, and they’d fall apart. But when I let them rest in the fridge for 30 to 45 minutes after cooling, they held their shape beautifully. Bonus they taste even better cold.
How to Avoid Soggy Bottoms or Undercooked Centers
This is a common frustration, especially if you’re baking in a glass pan. Always use the center rack in the oven and resist the urge to open the door too soon. For even baking, use a metal or ceramic pan, and if your oven runs hot, consider lowering the temp by 10 degrees.
You can also test doneness by gently pressing the center it should spring back slightly. If it stays sunken, it needs a few more minutes.
Make Them Ahead – But Do This First
If you’re baking these bars a day in advance, don’t skip the parchment paper lining. It makes storage so much easier. After cooling, cover the bars with plastic wrap or foil and store them in the fridge for up to 4 days.
They also freeze surprisingly well. Just wrap individual squares in wax paper and store them in a freezer-safe bag.
Variations of Two Ingredient Lemon Bars
One of the best things about two ingredient lemon bars is how easily they can be customized. With just a few simple swaps or additions, you can create a whole new flavor experience without adding much time or effort.
Make It Fruity
Swapping the lemon pie filling for other fruit-based fillings instantly changes the flavor while keeping the process just as simple.
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Cherry pie filling turns the bars into a sweet-tart cherry delight.
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Blueberry or raspberry filling adds depth and a rich berry flavor.
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For a tropical twist, try pineapple pie filling, which pairs beautifully with the lightness of the angel food cake.
Each variation still delivers that soft, chewy texture but brings in a fresh flavor that feels completely new.
Make It Tropical
For a vacation-in-a-bite version, stir in a half cup of shredded sweetened coconut to the batter. You can also use a pineapple-lemon mix to balance tartness with sweetness.
Want to go one step further? A sprinkle of toasted coconut on top after baking gives the bars a lovely crunch.
Make It Vegan-Friendly
Many angel food cake mixes contain egg whites, but you can find vegan cake mix alternatives or use a dairy-free lemon filling for a more plant-based version. A boxed vanilla cake mix with lemon juice or lemon curd is also a good alternative, though texture will vary slightly.
FAQs
Let’s answer a few of the most common questions about making two ingredient lemon bars. These quick insights can save you time, help you avoid confusion, and inspire more baking creativity.
How do you make lemon squares with just 2 ingredients?
It’s all about using the right mix. Combine one box of angel food cake mix (just the dry mix) with a can of lemon pie filling. Stir until well blended, pour into a pan, and bake at 350°F for 25–30 minutes. Let them cool, then slice into squares. That’s it no eggs, butter, or oil needed.
How do lemon bars differ from lemon pie?
Lemon pie has a buttery crust and a custard-like filling made with eggs and lemon juice. In contrast, two ingredient lemon bars use cake mix to create a sponge-like texture. They’re lighter, fluffier, and faster to make without sacrificing flavor.
Lemon bars also don’t require chilling to set, unlike traditional lemon pie, which must firm up in the fridge. That makes them perfect when you’re short on time or just want something simpler.
What are a few simple desserts made with only two ingredients?
There are actually several! Here are a few favorites:
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Peanut butter cookies: Just peanut butter and sugar
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Banana pancakes: Mashed bananas and eggs
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Ice cream bread: Melted ice cream and self-rising flour
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Chocolate mousse: Melted chocolate and whipped cream
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3-Ingredient Sugar Cookies: Simple, quick, and kid-friendly
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Cake Mix Toffee Bars: Another shortcut dessert using cake mix magic
Two Ingredient Lemon Bars
- Total Time: 35 minutes
- Yield: 12–16 bars 1x
- Diet: Vegetarian
Description
These incredibly simple Two Ingredient Lemon Bars are made with just a one-step angel food cake mix and lemon pie filling. No eggs, oil, or butter just mix, bake, and enjoy! The result is a soft, chewy lemon bar with a bright, citrusy flavor and a golden top. Perfect for quick desserts, bake sales, or easy entertaining.
Ingredients
1 box Angel Food Cake Mix (must be the one-step, just-add-water kind)
1 can (21 oz) lemon pie filling
Instructions
Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly coat it with nonstick spray. This helps prevent sticking and allows for cleaner slicing.
Combine the Ingredients
In a large mixing bowl, add the entire box of the one-step angel food cake mix and the full can of lemon pie filling. Stir together by hand using a spatula or large spoon until just combined. The mixture will be airy and slightly fluffy.
Spread and Bake
Pour the batter into your prepared pan and spread it evenly. Bake for 25–30 minutes, or until the top turns golden brown and the center is mostly set with just a slight jiggle.
Cool and Chill Before Slicing
Let the bars cool completely in the pan. For best results, chill in the refrigerator for 30–45 minutes before slicing into squares. This makes cutting easier and improves the texture.
Notes
Use Only One-Step Cake Mix: Be sure to use a one-step angel food cake mix that requires only water. Two-step mixes won’t work for this recipe.
Chill for Cleaner Slices: After cooling, refrigerate the bars before cutting to help them hold their shape.
Avoid Overmixing: Stir until just combined to keep the bars light and fluffy.
Make-Ahead Friendly: Store in an airtight container in the fridge for up to 4 days. You can also freeze them, individually wrapped.
Flavor Variations: Try other pie fillings like cherry, blueberry, or pineapple for delicious twists on the original.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 18g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: lemon bars, 2 ingredient dessert, easy lemon bars, just add water cake mix, lemon angel food bars
