They’re ultra easy, deliciously tangy, and surprisingly satisfying for how little effort they take. Perfect for quick desserts, bake sales, or lazy weekend treats.
🍋 Two-Ingredient Lemon Bars
📝 Ingredients
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1 box (15.25 oz) angel food cake mix (just the dry mix — don’t follow box instructions)
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1 can (21 oz) lemon pie filling (or lemon curd, if preferred)
👩🍳 Instructions
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Preheat your oven to 350°F (175°C).
Grease or line a 9×13-inch baking pan. -
In a large bowl, combine the dry angel food cake mix with the lemon pie filling.
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Mix until fully combined. The batter will be fluffy and airy.
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Pour into the prepared pan and spread evenly.
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Bake for 25–30 minutes, or until the top is lightly golden and the center is set.
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Let cool completely before slicing.
Dust with powdered sugar if desired.
🧁 Tips & Variations
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These bars are more cake-like than traditional shortbread lemon bars — super light and airy with a soft texture.
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Add lemon zest or a splash of lemon juice for extra tartness.
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Use lime pie filling for a lime version.
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Top with whipped cream or a lemon glaze for a fancier touch.
Want a from-scratch lemon bar recipe with a shortbread crust instead? I can share that too!
