TWO-INGREDIENT LEMON BARS RECIPE
These easy lemon bars combine fluffy angel food cake with sweet and tangy lemon pie filling. With only two ingredients and a few minutes of preparation, you'll have a delicious dessert that's perfect for sharing.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Rubber spatula or mixing spoon
- Nonstick cooking spray or parchment paper
- Wire cooling rack
Ingredients
- 1 16-ounce box angel food cake mix, dry, complete just-add-water variety
- 1 21-ounce can lemon pie filling
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Empty the dry angel food cake mix into a large mixing bowl.
- Add the entire can of lemon pie filling.
- Stir gently with a spatula until fully combined and no dry cake mix remains. The batter will become thick and fluffy.
- Transfer the batter to the prepared baking dish and spread evenly.
- Bake for 25 to 30 minutes, until the top is lightly golden and the center is set.
- Remove from the oven and cool completely on a wire rack for approximately one hour.
- Cut into 12 squares and serve. Refrigerate before slicing if firmer bars are desired.
Notes
- Use a complete angel food cake mix, not regular white or lemon cake mix.
- Do not prepare the cake mix according to its package directions.
- No additional water, eggs, or oil are required.
- Allow the bars to cool completely before slicing.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze individually wrapped bars for up to two months.