These 2 ingredient lemon bars are one of the fastest and simplest desserts to prepare. You’ll get soft, cake-like bars with no fuss, no complicated steps, and only two main ingredients. They’re ideal for last-minute gatherings, bake sales, or any time you want a homemade treat in a hurry.
“When you need a dessert, it doesn’t get easier than this. You only need two ingredients!”
-Becky
Lemon angel bars always impress my guests. People are often surprised when I tell them they only take two ingredients. They’re delicious, come together in minutes, and feel like a little baking secret. Whether you’re feeding a crowd or craving a quick sweet, these lemon bars hit the spot.
If you’re looking for more simple desserts, try these no-bake or easy recipes like Coconut Delight, Chocolate Covered Strawberries, a 2-Ingredient Oreo Mug Cake, or a Cherry Dump Cake.
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 1-step mix that only requires water for a light, airy texture.
- 1 can lemon pie filling (21 ounces) – Provides the lemon flavor and moisture.
- Powdered sugar (optional) – A light dusting is pretty for serving.
Full ingredient details are included in the recipe card below.
Recipe Variations
- Swap the filling: Use cherry, strawberry, or blueberry pie filling. Puree chunky fillings for a smoother batter.
- Boost the citrus: Add a teaspoon of lemon zest or a splash of lemon juice for brighter flavor.
- Finish them up: Serve with whipped cream or a spoonful of homemade lemon curd for extra richness.
How to Make 2 Ingredient Lemon Bars
Preheat the oven to 350°F (175°C) and ensure it reaches temperature before mixing the batter; this 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 evenly combined; the batter will be light and fluffy.
- Lightly grease a 9×13-inch baking dish or coat it with nonstick spray. Spread the batter evenly in the dish.
- Bake on the center rack for about 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool the bars on a wire rack for 1–2 hours. For cleaner slices, refrigerate for an additional hour. Dust with powdered sugar just before serving, if desired.
Expert Tips
- Choose the right mix: Use a 1-step angel food cake mix that only needs water.
- Mix gently: Stir until just combined to keep the texture airy.
- Don’t overbake: Start checking at 25 minutes to avoid drying the bars.
- Chill before cutting: Refrigerating after cooling helps the bars set for neat slices.
These tips will help you get consistent, tender bars every time.
2-Ingredient Lemon Bars FAQs
Yes. Cherry, strawberry, or blueberry pie fillings work well. If the filling is chunky, puree it first so the batter stays smooth.
Not exactly. These bars are more like a lemon sponge cake—soft, sweet, and lightly tart—rather than a classic lemon bar with a buttery shortbread crust.
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze between layers of wax paper for longer storage.
Absolutely. They hold up well when made a day ahead. Chill in the fridge and dust with powdered sugar before serving.
More Easy Desserts
Summer Recipes
Summer Dessert Recipes
Cookies
Peanut Butter Chocolate Chip Cookies
Cakes
Cherry Dump Cake
Dips
Oreo Dip
If you try this recipe or others from Celebrating Simply, please leave a star rating and share your thoughts in the comments. Your feedback is appreciated!
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 oven to 350°F (175°C). Ensure the oven is fully preheated before mixing the batter.
-
In a large bowl, combine the angel food cake mix and lemon pie filling. Stir gently until combined and the batter is light and fluffy.
-
Grease a 9×13-inch baking dish or spray with nonstick spray. Spread the batter evenly in the dish.
-
Bake on the center rack about 25 minutes, until the top is golden and a toothpick comes out clean or with moist crumbs.
-
Cool on a wire rack 1–2 hours. For clean slices, refrigerate for 1 hour after cooling. Dust with powdered sugar before serving if you like.
Notes
- Use the right cake mix: Pick a 1-step angel food cake mix that requires only water.
- Don’t overmix: Stir until just combined to keep the bars light.
- Watch for doneness: Check at 25 minutes to avoid overbaking.
- Chill before slicing: Refrigerate after cooling to help them set for neat slices.
Nutrition
Nutrition information is an estimate and should be used as a guide.