Discover the Joy of Two‑Ingredient Lemon Bars

Why You’ll Love This Recipe

If you’re after a dessert that’s incredibly easy yet irresistibly delicious, these Two-Ingredient Lemon Bars are a total win. With just cake mix and lemon pie filling—no eggs or oil required—this recipe lets you whip up something flavorful in no time. The result is light, fluffy, and bursting with citrusy brightness, making it perfect whether you’re a baking newbie or need a quick sweet fix. It’s ideal for casual snacks, family get-togethers, or potluck parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 box angel food or yellow cake mix (choose angel food for a lighter texture, yellow cake for a richer flavor)

• 1 (15 oz) can lemon pie filling

Directions

1. In a large bowl, stir together the entire can of lemon pie filling with the cake mix until well combined—no eggs or oil needed.

2. Grease a 9×13‑inch baking dish.

3. Spread the mixture evenly in the dish and smooth the top with a spatula.

4. Bake in a preheated oven at 350 °F (175 °C) for 25–30 minutes, until the top is golden and the edges are set.

5. Allow the bars to cool completely in the pan for clean slicing. Optionally, dust with powdered sugar before serving.

Servings and timing

This recipe yields approximately 12–15 lemon bars (depending on how large you cut them). Prep time is just a few minutes, and baking takes about 25 to 30 minutes. Cooling time is additional—plan for around 1 hour total from start to finish.

Variations

• Berry Lemon Bars: Fold in fresh or frozen blueberries or raspberries before baking.

• Coconut Lemon Bars: Mix shredded coconut into the batter or sprinkle it on top.

• Gluten‑Free: Use a gluten‑free yellow cake mix.

• Mini Lemon Bars: Bake in a mini muffin tin for portable bites.

• Lemon Glaze: After baking and cooling, drizzle with a simple glaze made from powdered sugar and lemon juice.

Storage/Reheating

Store cooled lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped in foil—freeze for up to 2 months. To enjoy, thaw overnight in the fridge. Avoid leaving them at room temperature too long, as the filling can become too soft.

FAQs

1. What size baking dish should I use?

A 9×13‑inch baking dish works best. If using a different size, adjust baking time accordingly smaller pans may bake faster, so keep an eye on it.

2. Can I substitute lemon pie filling?

Yes. Homemade lemon curd or pudding can work, though texture may vary. You can also try lemon gelatin mixes with lemon juice and zest.

3. How can I make the bars more tart?

Add fresh lemon juice and zest to the batter or top with extra zest before baking. A lemon glaze afterward also boosts tartness.

4. Are these bars kid‑friendly?

Absolutely! They’re sweet, mild, and fun to make—great for baking with kids.

5. Can I reduce the sugar?

Yes. use a low‑sugar or sugar‑free lemon pie filling, or skip dusting with powdered sugar to cut down on sweetness.

6. Can I make these dairy‑free?

The recipe is naturally dairy‑free, as neither ingredient contains milk just double-check the cake mix ingredients.

7. Can I add nuts or seeds?

Sure—chopped almonds, flaxseed, or chia seeds can add texture and nutrients.

8. Can I freeze them with powdered sugar already on?

It’s better to dust with powdered sugar after thawing to avoid a wet, clumpy top.

9. Do I need to let them cool before slicing?

Yes. Cooling in the pan helps the bars set and gives cleaner slices.

10. Can I double the batch?

Yes double ingredients and bake in two pans, or use a larger dish. Just watch baking time, adjusting as needed.

Conclusion

These Two‑Ingredient Lemon Bars prove just how delightful and uncomplicated dessert can be. Just cake mix and lemon pie filling combine to make a treat that’s airy, zesty, and satisfying. Perfect for busy bakers and crowd-pleasing occasions. Try them soon—you’ll be pleasantly surprised by how delicious simplicity can taste.

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