These two-ingredient lemon bars are one of the easiest desserts I’ve ever made. With just a box of cake mix and a can of lemon pie filling, I can have a light, fluffy, and lemony treat that feels homemade without all the work. They’re perfect for a quick dessert fix, potlucks, or any time I crave something sweet and tangy.
Why You’ll Love This Recipe
I love this recipe because it requires only two pantry staples and zero fuss. There’s no need for eggs, oil, or complicated steps—just mix, bake, and enjoy. The bars come out perfectly golden with a soft, airy texture and a burst of lemon flavor. It’s a great go-to for last-minute desserts or when I want something impressive without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box angel food cake mix (or yellow cake mix)
1 can (15 oz) lemon pie filling
Directions
I preheat the oven to 350°F (175°C).
In a large bowl, I mix the lemon pie filling and cake mix together until fully combined. There’s no need for eggs or oil.
I pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
I bake for 25–30 minutes, or until the top is golden and the center is set.
After baking, I let the bars cool completely before slicing. I like to dust them with powdered sugar before serving for a touch of sweetness.
Servings and Timing
This recipe makes about 12 to 15 bars, depending on how large I cut them. It takes roughly 10 minutes to prepare and 25–30 minutes to bake, so I can have dessert ready in about 40 minutes total.
Variations
Citrus Twist: I sometimes swap the lemon pie filling for lime or orange for a different citrus flavor.
Berry Lemon Bars: I like adding a handful of blueberries or raspberries into the batter before baking.
Glazed Top: When I want extra sweetness, I drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled bars.
Crunchy Finish: Sprinkling coconut flakes or crushed graham crackers on top before baking adds a nice texture.
Storage/Reheating
I store the lemon bars in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. If I want to reheat them, I place a slice in the microwave for about 10–15 seconds to bring back the soft texture. They can also be frozen for up to 2 months; I just thaw them in the fridge overnight before serving.
FAQs
Can I use a different flavor of pie filling?
Yes, I can easily swap lemon for other flavors like cherry, blueberry, or apple for a fun variation.
Can I use a gluten-free cake mix?
Absolutely. A gluten-free angel food or yellow cake mix works well for this recipe.
Do I need to use eggs or oil?
No, the moisture from the pie filling is enough to create a fluffy texture—no additional ingredients are needed.
Can I make these in a smaller pan?
Yes, I sometimes use an 8×8-inch pan for thicker bars. I just extend the baking time by about 5–10 minutes.
How do I know when the bars are done?
I look for a light golden top and a firm center. If it jiggles too much, I let it bake a few more minutes.
Conclusion
These two-ingredient lemon bars are a lifesaver when I want a homemade dessert without all the effort. They’re bright, soft, and bursting with lemon flavor—perfect for any occasion. With just a few minutes of prep and minimal cleanup, I can enjoy a sweet, tangy treat that always impresses.
These Two-Ingredient Lemon Bars are the ultimate quick and easy dessert—light, fluffy, and bursting with tangy lemon flavor. Made with just a cake mix and lemon pie filling, they’re perfect for last-minute sweet cravings or casual gatherings.
Total Time:40 minutes
Yield:12 to 15 bars
Ingredients
1 box angel food cake mix (or yellow cake mix)
1 can (15 oz) lemon pie filling
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, mix the lemon pie filling and cake mix until fully combined. Do not add eggs or oil.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
Bake for 25–30 minutes, until the top is golden and the center is set.
Let cool completely before slicing. Optionally, dust with powdered sugar before serving.
Notes
Swap lemon pie filling with lime or orange for a citrus twist.
Add berries like blueberries or raspberries before baking.
Top with lemon glaze or sprinkle with coconut flakes or graham cracker crumbs before baking.
Use gluten-free cake mix for a gluten-free version.
