Two-Ingredient Lemon Bars – The Easiest Lemon Dessert You’ll Ever Make

There’s something undeniably cheerful about lemon desserts. The bright citrus flavor, the sunny yellow color, and the perfect balance of sweet and tangy make them a favorite in kitchens everywhere. While many lemon bar recipes require multiple steps — making a shortbread crust, preparing a lemon custard layer, and carefully baking them together — this version strips away the fuss without losing the flavor.

These Two-Ingredient Lemon Bars are exactly what the name promises: just two simple ingredients, minimal prep, and a dessert that delivers a fluffy, moist, and lemony treat every single time. All you need is a box of cake mix and a can of lemon pie filling, and you’ll be on your way to dessert bliss in less than an hour. Whether you’re an experienced baker or someone who rarely steps into the kitchen, this recipe is practically foolproof.

Why You’ll Love This Recipe

Only Two Ingredients – No eggs, no oil, no butter, no milk. Just two pantry staples.
Minimal Effort – Mix, pour, bake, and enjoy. No complicated steps or special equipment needed.
Bright, Tangy Flavor – The lemon pie filling gives a vibrant citrus punch that’s perfectly balanced with the light sweetness of cake.
Soft and Fluffy Texture – Thanks to the cake mix, these bars bake up airy and tender, unlike the denser texture of traditional lemon bars.
Perfect for Any Occasion – Quick enough for a weeknight treat, yet pretty enough for parties, bake sales, or holiday platters.

Ingredients

For this recipe, you’ll need:

1 box angel food cake mix or yellow cake mix
The angel food mix gives a lighter, fluffier texture, while yellow cake mix results in a slightly denser, richer bar. Choose whichever you prefer — both work beautifully.
1 can (15 oz) lemon pie filling
This is the shortcut ingredient that packs in all the lemon flavor without the need for fresh lemon juice, zest, sugar, and eggs. Pre-made lemon pie filling is smooth, sweet, and tart, making it the perfect base for these bars.

Optional for serving: Powdered sugar for dusting, whipped cream, or fresh berries.

Step-by-Step Instructions

Preheat the Oven
Set your oven to 350°F (175°C). This ensures it’s at the perfect temperature by the time your batter is ready.
Prepare Your Baking Dish
Grease a 9×13-inch baking dish with nonstick spray, butter, or line it with parchment paper for easy removal.
Mix the Ingredients
In a large mixing bowl, combine the cake mix and lemon pie filling. There’s no need for eggs, oil, or water — the moisture from the pie filling is all that’s required. Stir until everything is well combined and the batter is smooth.
Pour and Spread
Transfer the batter into your prepared baking dish. Use a spatula to spread it evenly so it bakes uniformly.
Bake
Place in the oven and bake for 25–30 minutes. You’ll know it’s ready when the top is golden, the edges are slightly pulling away from the pan, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
Cool Completely
Allow the bars to cool in the pan before cutting. This helps them firm up and makes slicing easier.
Serve
Dust with powdered sugar if desired, slice into squares or rectangles, and enjoy!

Tips for Success

Choose the Right Cake Mix: Angel food cake mix gives a lighter, fluffier texture, while yellow cake mix adds richness and a more traditional cake-like crumb.
Don’t Overmix: Stir just until the batter is combined. Overmixing can make the bars denser.
Cooling is Key: The bars set as they cool, so resist the temptation to cut into them too soon.
Dust Just Before Serving: Powdered sugar can dissolve into the bars if applied too early. Dust right before serving for the prettiest presentation.

Variations

One of the best things about this recipe is how easily it can be customized. Here are a few ways to switch things up:

Coconut Lemon Bars – Add 1 cup of shredded coconut to the batter for a tropical twist.
Berry-Lemon Bars – Gently fold in 1 cup of fresh or frozen blueberries or raspberries before baking.
Glazed Lemon Bars – Instead of powdered sugar, drizzle with a simple lemon glaze made from powdered sugar, lemon juice, and a splash of milk.
Lemon Cream Cheese Bars – Drop small dollops of softened cream cheese into the batter and swirl gently for a creamy surprise in every bite.
Extra Lemon Punch – Stir in 1 teaspoon of lemon zest for an even brighter flavor.

Storing and Freezing

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Wrap bars individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

When to Serve Two-Ingredient Lemon Bars

This is a recipe you’ll want to keep in your back pocket because it fits almost any occasion:

Potlucks & Picnics – Easy to transport, and everyone loves them.
Bake Sales – They’re attractive, simple to package, and sell quickly.
Afternoon Tea – Pair with coffee or tea for a light, citrusy treat.
Holiday Dessert Tables – A refreshing option among heavier holiday desserts.
Last-Minute Guests – You can whip these up in under 40 minutes from start to finish.

Why This Recipe Works

It may seem almost too simple to be true, but the magic is in the balance between the cake mix and lemon pie filling. The dry cake mix contains flour, sugar, leavening agents, and flavoring — all the structural elements needed for a baked good. The lemon pie filling brings the moisture, sweetness, and tangy flavor while also acting as a binder in place of eggs and oil. Together, they create a batter that bakes into a light, airy, and flavorful bar without any extra ingredients.

Frequently Asked Questions

1. Can I use homemade lemon curd instead of lemon pie filling?
Yes, but the texture may be denser since lemon curd is richer and thicker than pie filling. If you use lemon curd, you may want to add 2–3 tablespoons of water to help loosen the batter.

2. Can I make these gluten-free?
Yes. Simply use a gluten-free yellow or angel food cake mix. The rest of the ingredients are naturally gluten-free.

3. Can I double the recipe?
Absolutely. Just bake in two 9×13-inch pans or use one larger sheet pan. Baking time may need to be adjusted slightly.

4. Can I make these in muffin tins?
Yes, portion the batter into greased muffin cups and bake for about 18–22 minutes.

5. Why are my bars gummy in the center?
This can happen if they’re underbaked or if too much pie filling was used. Be sure to measure the filling and test doneness before removing them from the oven.

Final Thoughts

These Two-Ingredient Lemon Bars are proof that you don’t need a long list of ingredients or complicated steps to make something delicious. In less than an hour, you can create a dessert that’s bright, flavorful, and guaranteed to impress. Whether you’re new to baking or simply in the mood for something quick and sweet, this recipe is one you’ll come back to again and again.

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